Saucy Pilaf-stuffed Pork Chops
- 12 cup water
- 12 cup uncooked instant rice
- 14 cup shredded carrot
- 14 cup shredded zucchini
- 14 teaspoon onion salt
- 14 teaspoon pepper, divided
- 2 bone-in pork loin chops (1 1/2 inches thick)
- 18 teaspoon salt
- 1 tablespoon butter
- 34 cup beef broth
- 1 tablespoon cornstarch
- 3 tablespoons cold water
- 14 teaspoon browning sauce (optional)
- Preheat oven to 350 degrees.
- In a saucepan, bring 1/2 cup water to a boil.
- Add rice.
- Remove from heat; cover and let stand for 5 minutes.
- Fluff rice with a fork.
- Stir in carrots, zucchini, onion salt and 1/8 teaspoon pepper; set aside.
- 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 each chop with 1/2 pilaf mixture.
- Place in an ungreased 11-in x 7-in x 2-in baking dish.
- Pour the beef broth over the chops.
- Cover and bake for 25-30 minutes, or until a meat thermometer inserted reads 160 degrees.
- Remove chops and keep warm.
- Pour cooking juices into a saucepan.
- Combine corn starch and cold water until smooth; stir into juices.
- Bring to a boil; cook and stir until thickened.
- Stir in browning sauce, if desired.
- Serve over pork chops.
water, rice, carrot, zucchini, onion salt, pepper, chops, salt, butter, beef broth, cornstarch, cold water, browning sauce
Taken from www.food.com/recipe/saucy-pilaf-stuffed-pork-chops-98092 (may not work)