Pesto Rice Stuffed Pork Chops
|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|
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.