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Take a basic thick chop and give it a twist from the standard stuffing. Serve this rice-stuffed chop with buttered corn and a fresh green salad. Golden Stuffed Pork Chops 6 pork chops, 1 1/4 to 1 1/2 -inches thick 1 small onion, finely chopped 2 tablespoons butter 3/4 cup cooked rice 1 cup (4 ounces) shredded cheddar cheese 1 teaspoon Worcestershire sauce 11/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons drippings Using a small knife, make a pocket in each chop by cutting into the center from the rib side, parallel to the rib bone and the surface of the chop. For stuffing, cook onion in butter until transparent and combine with rice, cheese, worcestershire sauce, 1 1/4 teaspoon salt and pepper. Fill pockets with 3 tablespoons stuffing. Lightly brown chops in drippings. Sprinkle with 1 teaspoon salt, place on rack in roasting pan; cover with foil. Bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until done. Serves 6. Recipe provided courtesy of Pork: The Other White Meat.