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Pesto Rice Stuffed Pork Chops

the.instructor's picture
  Fresh basil leaves 1⁄2 Cup (8 tbs)
  Fresh parsley sprigs 1⁄2 Cup (8 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Garlic 3 Clove (15 gm), peeled
  Cooked wild rice 2⁄3 Cup (10.67 tbs)
  Grated parmesan cheese 2 Tablespoon
  Cream cheese 2 Tablespoon, softened
  Olive oil 1 Tablespoon
  Chili sauce 1 Teaspoon
  Bone in pork loin chops 32 Ounce (4 Chops, 8 Ounce Each)
  Lemon pepper seasoning 1⁄2 Teaspoon
  Butter 1 Tablespoon

In a food processor, combine the basil, parsley, pecans and garlic; cover and process until blended.
Transfer to a small bowl; add the wild rice, Parmesan cheese, cream cheese, oil and chili sauce.
Cut a pocket in each pork chop by slicing almost to the bone.
Sprinkle the pork chops with lemon-pepper.
In a large skillet, brown pork chops in butter; cool for 5 minutes.
Fill with rice mixture; secure with toothpicks if necessary.
Place in a 13-inch x 9-inch x 2-inch baking dish coated with cooking spray.
Bake, uncovered, at 350° for 28-32 minutes or until a meat thermometer reads 160 degree.
Discard the toothpicks.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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