Pilaf-Stuffed Pork Chops

• 1/2 cup water
• 1/2 cup uncooked instant rice
• 1/4 cup shredded carrot
• 1/4 cup shredded zucchini
• 1/4 teaspoon onion salt
• 1/4 teaspoon pepper, divided
• 2 bone-in pork loin chops (1-1/2 inches thick)
• 1/8 teaspoon salt
• 1 tablespoon butter
• 3/4 cup beef broth
• 1 tablespoon cornstarch
• 3 tablespoons cold water
• 1/4 teaspoon browning sauce, optional

1. In a saucepan, bring water to a boil. Add rice. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the carrot, zucchini, onion salt and 1/8 teaspoon pepper; set aside.
2. Cut a pocket in each pork chop; sprinkle with salt and remaining pepper. In a skillet, brown chops in butter. Cool for 5 minutes. Stuff with pilaf.
3. Place in an ungreased 11x7-in. baking dish. Pour broth into dish. Cover and bake at 350u0b0 for 25-30 minutes or until a thermometer inserted into the meat portion reads 160u0b0
4. Remove chops and keep warm. Pour cooking juices into a saucepan. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve over pork chops.

water, rice, shredded carrot, zucchini, onion salt, pepper, chops, salt, butter, beef broth, cornstarch, cold water, browning sauce

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