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Stuffed Pork Chops With Pesto Rice
1/2 cup fresh basil leaves
1/2 cup fresh parsley sprigs
1/2 cup chopped pecans
3 garlic cloves, peeled
2/3 cup cooked wild rice
2 tablespoons grated parmesan cheese
2 tablespoons cream cheese, softened
1 tablespoon olive oil
1 teaspoon chili sauce
4 bone-in pork loin chops, 8 ounces each
1/2 teaspoon lemon-pepper seasoning
1 tablespoon butter
In a food processor, combine the basil, parsley, pecans and garlic and cover and process until blended. Transfer to a small bowl and add the rice, cheeses, oil and chili sauce.
Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper.
In a large skillet, brown chops in butter and cool for 5 minutes. Fill with rice mixture and 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 degrees for 28 to 32 minutes or until a meat thermometer reads 160 degrees. Discard toothpicks.
Yields 4 servings.
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Stuffed Pork Chops With Pesto Rice
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Category: Recipes
Prep Time: Cook Time: Total Time:
Stuffed Pork Chops With Pesto Rice
1/2 cup fresh basil leaves
1/2 cup fresh parsley sprigs
1/2 cup chopped pecans
3 garlic cloves, peeled
2/3 cup cooked wild rice
2 tablespoons grated parmesan cheese
2 tablespoons cream cheese, softened
1 tablespoon olive oil
1 teaspoon chili sauce
4 bone-in pork loin chops, 8 ounces each
1/2 teaspoon lemon-pepper seasoning
1 tablespoon butter
In a food processor, combine the basil, parsley, pecans and garlic and cover and process until blended. Transfer to a small bowl and add the rice, cheeses, oil and chili sauce.
Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper.
In a large skillet, brown chops in butter and cool for 5 minutes. Fill with rice mixture and 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 degrees for 28 to 32 minutes or until a meat thermometer reads 160 degrees. Discard toothpicks.
Yields 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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