Pilaf-Stuffed Pork Chops Recipe

Pilaf-Stuffed Pork Chops Recipe

  • 1/2 cup water
  • 1/2 cup uncooked instant rice
  • 1/4 cup shredded carrot
  • 1/4 cup shredded zucchini
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon pepper, divided
  • 2 (1 1/2-inch thick) bone-in pork loin chops
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • 3/4 cup beef broth
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water
  • 1/4 teaspoon browning sauce (optional)
  1. In a saucepan, bring water to a boil. Add rice. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the carrot, zucchini, onion salt and 1/8 teaspoon pepper; set aside.
  2. Cut a pocket in each pork chop; sprinkle with salt and remaining pepper. In a skillet, brown chops in butter. Cool for 5 minutes. Stuff with pilaf. Place in an ungreased 11-in. x 7-in. x 2-in. baking dish. Pour broth into dish. Cover and bake at 350 degrees F for 25-30 minutes or until a meat thermometer inserted into the meat reads 145 degrees F (63 degrees C).
  3. Remove chops and keep warm. Pour cooking juices into a saucepan. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve over pork chops.
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