Stuffed and Glazed Pork Chops
(from cokerlj’s recipe box)
Made this today for Sunday Dinner. It was yummy. I had pork chops, I had seasoned wild
rice mix…MADE IT!
The rice mix stuffing with added mushrooms and onions makes enough to stuff and fill 4 pork chops with still some left to place on plate!
Source: Linda Coker
Ingredients
- 2 thick cut bone in pork chops
- Garlic salt
- pepper
- 2 tablespoons olive oil
- -
- Stuffing-
- 1 package seasoned fast cook wild rice blend mix
- 1/2 small onion, minced
- 3 tablespoons margarine
- 1 small box fresh mushrooms
- 1/4 cup minced fresh parsley
- -
- Glaze
- 1/4 brown sugar or honey
- 1/4 cup red wine vinegar (can use apple cider vinegar)
- 1 tablespoon Dijon mustard
Directions
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Stuffing -
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Cook rice packet according to directions.
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Sauté onion and sliced mushrooms in margarine until onion is translucent and moisture released by mushrooms is cooked out. Stir in minced parsley.
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Combine rice and onion-mushroom mixture together.
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Glaze -
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Combine all glaze ingredients…set aside.
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Pork Chops -
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Season both sides of pork chop with garlic salt and pepper.
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Cut a “pocket” into the larger side of the pork chop. Stuff in as much rice as you can. Secure opening with toothpicks. Reserve extra rice mixture to serve as a side.
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In a cast iron skillet, add olive oil, heat…sear both sides of pork and place in 350 degree oven.
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Bake until a meat thermometer inserted in a thick part of the meat reaches 145 degrees. This should take about 20 minutes. During the last 5 minutes brush pork with glaze.
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Plating -
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Put some of the reserved rice on plate, place stuffed pork chop on top. Serve with a nice vegetable, I like it with fresh asparagus or steamed broccoli.
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Hubby likes the glaze so much he will “dip” his bite into a small side bowl of it.