Stuffed Pork Chops

• 2 thick pork chops
• 1 (2 1/2 ounce) envelope , original pork shake n bake
• 1 (6 1/2 ounce) box Rice-A-Roni
• Mushroom sauce
• 1 cup fresh mushrooms
• 2 -3 tablespoons white wine
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth

1. Preheat oven 350 degrees.
2. Rinse and pat dry the pork chops. Then create a pocket in each pork chop for the stuffing. Prepare the rice a roni as directed on the box. I used the Broccoli Au Gratin flavor but you can use any flavor you prefer. Coat the pork chops with the shake n bake and then stuff them with the rice. They do not hold all the rice so I set aside the excess rice for a side dish. Then place the pork chops on a baking dish that was sprayed with butter flavored spray. Bake for 45 minutes.
3. While the pork chops are baking make the mushroom sauce. Saute the mushrooms in butter. Add the white wine and flour to make a roue. Finally add the chicken broth and stir. The sauce will thicken. Add the shake n bake to flavor the sauce. If it is too thick for your taste then add more chicken broth.
4. Once the pork chops are done put them on a plate and cover in the sauce.

pork chops, n, mushroom sauce, fresh mushrooms, white wine, butter, flour, chicken broth

Taken from www.food.com/recipe/stuffed-pork-chops-534279 (may not work)