Shelly's Recipe

PESTO RICE-STUFFED PORK CHOPS

Category: Pork - Chops and Steaks

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; cover and process until blended. Transfer to a small bowl; 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; cool for 5 minutes. Fill with rice mixture; secure with toothpicks if necessary. Place in a 13-in. x 9-in. baking dish coated with cooking spray.

Bake, uncovered, at 350 for 28-32 minutes or until a meat thermometer reads 160°. Discard toothpicks. Yield: 4 servings.