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May 1, 2010

Stuffed Pork Chops

Pesto Rice Stuffed Pork Chops

1/2 C. fresh basil leaves
1/2 C. fresh parsley springs
1/2 C. chopped pecans
3 garlic cloves peeled
2/3 C. cooked wild rice
2 T. cream cheese, softened
1 T. olive oil
1 t. chili sauce
4 bone in pork loin chops
1/2 t. lemon pepper seasoning
1 T. butter


In a food processor combine the basil, 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 9x13 baking dish coated
with cooking spray.
Bake uncovered at 350 for 28-32 minutes or until a meat thermometer reads 160.
Discard toothpicks.

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