Recipe

Rice-stuffed Pork Chops Recipe

Add Step-by-Step Photos	Craftyazgirl / All my dishes 1 year, 6 months ago We love pork chops at our house and this recipe is a family favorite. Good served with a salad, fresh cooked green beans and warm rolls. Prep:35m Cook:35m Servings:4	Craftyazgir
	delicious

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Ingredients

4 extra thick (11/2-inches) pork chops

1/2 cup cooked brown or white rice

2 green onions, minced

1 clove garlic, minced or pressed 1/2 tsp. dried marjoram leaves

1/4 tsp. salt

2 Tbsp. olive or salad oil

1 1/2 cups dry white wine or chicken broth

3/4 cup whipping cream

1 Tbsp. green peppercorns or capers

Tomato half and parsley for garnish

Directions

From fat side of each pork chop, cut a pocket with the tip of a sharp

knife.

Mix rice, onions, garlic, marjoram and salt. Divide mixture among the

chops. Pack in well. Skewer shut with toothpicks.

Heat oil in heavy skillet. Slowly brown chops on both sides. Add

wine or broth. Cover and simmer 30 min.

Remove chops and keep warm. Boil liquid in pan down to about 1/2 cup (it should appear thickened and glossy).

Stir in cream and peppercorns or capers. Boil 3 to 5 min. until thickened. Pour over chops or serve separately in a bowl. Garnish chops with tomato half and parsley and serve immediately.

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