Stuffed Pork Chops
- 3 tbsp butter
- 1 small onion, finely chopped
- 1 cup cooked white rice
- 3/4 cup chicken broth, divided
- 1/4 cup Mozzarella cheese
- 1/4 cup ricotta cheese
- 2 tbsp parmesan cheese
- 1 tsp thyme
- 4 pork chops
In medium skillet, melt 2 tsp butter. Add onion, sauté until softened, about 5 minutes. Remove from heat. Stir in rice, 1/4 cup broth, cheeses and thyme. Mix well.
Using a sharp knife, cut a deep horizontal pocket in each chop. Spoon rice mix into pockets. Secure openings with toothpicks.
Place same skillet over medium-high heat. Add remaining butter and melt. Add chops. Cook until browned, about 2 minutes per side. Add remaining broth. Reduce heat to medium. Cover and cook until chops are cooked through; 10 minutes. Remove toothpicks.