Stuffed Alfredo Pork Chops

• 1 package (8.8 ounces) ready-to-serve long grain rice
• 1 package (10 ounces) frozen mixed vegetables
• 3/4 teaspoon garlic powder, divided
• 3/4 teaspoon Italian seasoning, divided
• 4 boneless pork loin chops (6 ounces each)
• 2 tablespoons butter
• 1 jar (15 ounces) Alfredo sauce

1. Cook rice and vegetables according to package directions. In a small microwave-safe bowl, combine the vegetables, rice, 1/2 teaspoon garlic powder and 1/2 teaspoon Italian seasoning.
2. Using a sharp knife, cut a pocket in each pork chop. Fill each chop with about 1/3 cup rice mixture; secure with toothpicks if necessary. Set aside remaining rice mixture.
3. In a large skillet, brown chops in butter on both sides. Transfer to a greased 8-in. square baking dish. Cover and bake at 350u0b0 for 25-30 minutes or until a thermometer reads 160u0b0.
4. Meanwhile, in a small saucepan, combine the Alfredo sauce and remaining garlic powder and Italian seasoning; heat through. Cover and microwave remaining rice mixture on high for 30-45 seconds or until heated through. Serve with chops and sauce mixture.

ready, mixed vegetables, garlic powder, italian seasoning, pork loin chops, butter, alfredo sauce

Taken from www.tasteofhome.com/recipes/stuffed-alfredo-pork-chops/ (may not work)