Shelly's Recipe

SPICY THAI-STYLE PORK CHOPS STUFFED WITH BASIL RICE

Category: Pork - Chops and Steaks

4 (5 to 6 oz) boneless pork loin chops, 1 inch thick
1/2 cup soy sauce
1/4 cup plus 2 tbsp sweet chili sauce, divided
1/2 tsp ground ginger
1 tbsp packed brown sugar
1 cup cooked rice, substitute chicken chicken stock for water when cooking
2 tbsp chopped fresh basil
1 tbsp chopped green onion
1/2 tsp garlic powder
1 tsp chili oil
3/4 cup chicken stock

Trim fat from chops and butter fly them. Open up the cit sides, and slightly flatten. Place chops in a plastic bag and pound each chop to about 1/4 inch thickness.

In a large resealable bag, combine soy sauce, t 2bsp chili sauce, ginger and brown sugar. Place chops in bag and marinate in the refrigerator about 1 hour, turning occasionally.

Combine cooked rice, basil, green onion and garlic poawder. Set aside.

Remove chops from marinade and spoon 1/4 cup rice mixture on half of each flattened pork chop. Fold half of each chop over rice mixture. Secrue with wooden picks.

In a large skillet, heat 1 tsp chili oil over medium-high heat. Add chops and cook 1 minute per side or until browned. Add 3/4 cup chicken stock and remaining 1/4 cup sweet chili sauce to the skillet; cover and reduce heat to medium. Simmer for 10 minutes or until done. Transer to serving platter and remove picks just before serving.