Pesto Rice-Stuffed Pork Chops

• 1/2 cup fresh basil leaves
• 1/2 cup fresh parsley sprigs
• 1/2 cup chopped pecans
• 3 garlic cloves, peeled
• 2/3 cup cooked wild rice
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons cream cheese, softened
• 1 tablespoon olive oil
• 1 teaspoon chili sauce
• 4 bone-in pork loin chops (8 ounces each)
• 1/2 teaspoon lemon-pepper seasoning
• 1 tablespoon butter

1. In a food processor, combine the basil, parsley, pecans and garlic; cover and process until blended. Transfer to a small bowl; add the rice, cheeses, oil and chili sauce.
2. Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper.
3. In a large skillet, brown chops in butter; cool for 5 minutes. Fill with rice mixture; secure with toothpicks if necessary. Place in a 13x9-in. baking dish coated with cooking spray.
4. Bake, uncovered, at 350u0b0 for 28-32 minutes or until a thermometer reads 160u0b0. Discard toothpicks.

fresh basil, parsley sprigs, pecans, garlic, rice, parmesan cheese, cream cheese, olive oil, chili sauce, chops, lemonpepper seasoning, butter

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