| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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

1. 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.
2. For stuffing, cook onion in butter until transparent and combine with rice, cheese, worcestershire sauce, 1 1/4 teaspoon salt and pepper.
3. Fill pockets with 3 tablespoons stuffing.
4. Lightly brown chops in drippings. Sprinkle with 1 teaspoon salt, place on rack in roasting pan; cover with foil.
5. 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.

||| Save this Recipe on Delicious |||