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Pilaf-Stuffed Pork Chops
SUBMITTED BY:
Taste of Home Test Kitchen
"A quick homemade gravy adds the finishing touch to these tender pork chops stuffed with rice and colorful vegetables. Serve them with corn on the cob and Key lime pie (shown above right) or complete the meal with applesauce and bakery cookies."
RECIPE RATING:
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PREP TIME
30 Min
COOK TIME
25 Min
READY IN
55 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1/2 cup water
1/2 cup uncooked instant rice
1/4 cup shredded carrot
1/4 cup shredded zucchini
1/4 teaspoon onion salt
1/4 teaspoon pepper, divided
2 (1 1/2-inch thick) bone-in pork loin chops
1/8 teaspoon salt
1 tablespoon butter
3/4 cup beef broth
1 tablespoon cornstarch
3 tablespoons cold water
1/4 teaspoon browning sauce (optional)
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DIRECTIONS
In a saucepan, bring water to a boil. Add rice. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the carrot, zucchini, onion salt and 1/8 teaspoon pepper; set aside.
Cut a pocket in each pork chop; sprinkle with salt and remaining pepper. In a skillet, brown chops in butter. Cool for 5 minutes. Stuff with pilaf. Place in an ungreased 11-in. x 7-in. x 2-in. baking dish. Pour broth into dish. Cover and bake at 350 degrees F for 25-30 minutes or until a meat thermometer inserted into the meat reads 160 degrees F
Remove chops and keep warm. Pour cooking juices into a saucepan. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve over pork chops.
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REVIEWS
Reviewed on Oct. 3, 2008 by RALEPRICE
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RALEPRICE
Oct. 3, 2008
I tried this for the first time and made some changes for my family of 4. I used 1 c of uncooked long cooking organic rice with 2 c of water and added 1 beef bouillon cube. Steam for 15 minutes. While cooking rice, I shredded the carrot and used a bit of diced onion instead of the zucchini. Then, sauteed the boneless chops in oil and butter with salt and pepper in a large iron skillet. When rice was done, I added the carrot and onion and some salt and pepper. I added the 3/4 c of beef broth, then I put the rice mixture on top of the pork chops in the iron skillet. After about 10 minutes in a 350 degree oven, I pressed the rice down all around the chops and cooked an additional 20 minutes. This was delicious. The rice was so flavorful and the chops tender.
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I tried this for the first time and made some changes for my family of 4. I used 1 c of...
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