Baked Pork Chops With Mango Chutney Stuffing

• 1 cup Mahatma(R) or Carolina(R) Basmati Rice
• 6 Thick-cut Bone-In Pork Chops
• 2 tablespoons vegetable oil
• 1 (10 oz) Mango Chutney
• 1 cup fresh cilantro, chopped
• salt and pepper, to taste

1. Prepare rice according to package directions. Preheat oven to 375u0b0F. Cut a deep pocket in the side of each pork chop (you can have your butcher do this for you). Rub pork chops with oil and sprinkle with salt and pepper. Combine the cooked rice, chutney and cilantro in a medium bowl. Salt and pepper to taste, if desired. Fill the "pocket" of each pork chop with the stuffing. Place on a foil lined cookie sheet and bake for 20 minutes or until internal temperature is 145u0b0F. Remove from oven and serve with additional stuffing, if desired.
2. 587 /serving
3. 27 g
4. 7 g
5. 0 g
6. 91 mg
7. 585 mg
8. 54 g
9. 2 g
10. 64 g

basmati, chops, vegetable oil, mango, fresh cilantro, salt

Taken from www.myrecipes.com/recipe/baked-pork-chops-with-mango-chutney-stuffing (may not work)