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  • Rice Stuffed Pork Chops

    1 vote
    Rice Stuffed Pork Chops
    Prep time:
    Cook time:
    Servings: 4
    by Chef Smith
    226 recipes
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    Ingredients

    • 4 extra thick (1 1/2 inches) pork chops
    • 1/2 c. cooked brown or white rice
    • 2 green onions, minced
    • 1 clove garlic, minced or pressed
    • 1/2 tsp. dried marjoram leaves
    • 1/4 tsp. salt
    • 2 tbsp. olive or salad oil
    • 1 1/2 c. dry white wine or chicken broth
    • 3/4 c. whipping cream
    • 1 tbsp. green peppercorns or capers
    • Tomato wedges & parsley for garnish

    Directions

    1. From fat side of each pork chop, cut a pocket with the tip of a sharp knife.
    2. Mix rice, onions, garlic, marjoram and salt. Divide mixture among the chops. Pack in well. Skewer shut with toothpicks.
    3. Heat oil in heavy skillet. Slowly brown chops on both sides.
    4. Add wine or broth. Cover and simmer 30 minutes.
    5. Remove chops and keep warm.
    6. Boil liquid in pan down to about 1/2 cup (it should appear thickened and glossy). Stir in cream and peppercorns or capers. Boil 3 to 5 minutes until thickened.
    7. Pour over chops or serve separately in a bowl. Garnish chops with tomato wedges and parsley and serve immediately.

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