November 19, 2009

Savory Stuffed Pork Chops

This is a delightfully filling dish, especially yummy on chillier nights :) I cook for a large family, so I halved this recipe to a more manageable size.

What you need:

6 pork chops
2 cups cooked white rice
3 TBLS olive oil
1 sm onion
2/3 C. chicken broth
1/3 C. ricotta cheese
1/3 C. mozzarella, shredded
4 TBLS Parmesan cheese, grated
3 TBLS dried savory
1 TBLS dried thyme
1 TBLS dried rosemary
1 TSP ground mustard
salt and pepper to taste

What you do:

  • Preheat oven to 375*
  • Peel and chop onion. In a large non-stick skillet, heat 1 TBLS oil over medium heat- add onion and cook until softened, about 5 minutes
  • Remove skillet from heat. Stir in the rice, 1/3 cup broth, cheeses, and herbs. Mix well.
  • Using a sharp knife, cut a deep horizontal pocket into the chops. Place chops in a large baking dish. Spoon half the rice mixture into the pockets.  Spread the rest of the rice mixture over the top of the chops. Pour remainder of the broth in the dish- add more as needed to prevent the chops from drying out during baking.
  • Bake chops for 1 hour, or until done (because I made twice as many, my cook time was 1 and 1/2 hours). Use a meat thermometer to determine of chops are cooked thoroughly. 

I served this with warm French bread and a garden salad.

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