Rice Stuffed Pork Chops Recipes

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GRILLED WILD RICE-STUFFED PORK CHOPS



Grilled Wild Rice-Stuffed Pork Chops image

These tender little chops are basted with a flavorful combination of apricot preserves, cinnamon and your choice of white wine or apple juice.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 11

1 teaspoon butter or margarine
1/3 cup finely chopped celery
1 medium green onion, finely chopped (1 tablespoon)
1 cup cooked wild rice
1 tablespoon sliced almonds
1/4 teaspoon salt
1/8 teaspoon pepper
4 pork loin chops, 1 inch thick (2 1/2 lb)
1/3 cup apricot preserves
1 tablespoon dry white wine or apple juice
1/8 teaspoon ground cinnamon

Steps:

  • Heat coals or gas grill for direct heat. In 8-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until celery is crisp-tender. Stir in rice, almonds, salt and pepper until well blended.
  • Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Press about 1/3 cup stuffing into each pocket. Secure openings with toothpicks. In small bowl, mix apricot preserves, wine and cinnamon.
  • Cover and grill pork over medium-low heat 40 to 45 minutes, brushing occasionally with preserves mixture and turning 2 or 3 times, until pork is tender and slightly pink when cut near bone on the unstuffed sides of chops. Remove toothpicks. Discard any remaining preserves mixture.

Nutrition Facts : Calories 295, Carbohydrate 27 g, Cholesterol 70 mg, Fiber 1 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 210 mg

RICE-STUFFED PORK CHOPS



Rice-Stuffed Pork Chops image

Seasoned coating and rice mixes speed up these mouthwatering chops. "They really impressed my husband when we were first dating."-Becky Aderman, Niagara, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 5

2-1/4 cups water
1 tablespoon butter
1 package (5.6 ounces) instant chicken-flavored rice and sauce mix
4 bone-in pork loin chops (1 inch thick and 8 ounces each)
1 envelope seasoned coating mix

Steps:

  • In a large saucepan, combine the water, butter and rice with contents of sauce mix. Bring to a boil; stir. Reduce heat; cover and simmer for 4 minutes or until the rice is almost tender. Let stand for 5 minutes., Meanwhile, moisten pork chops with water; dip in coating mix. Cut a pocket in each chop; fill with rice mixture. Place in an ungreased 13-in. x 9-in. baking dish. Spoon remaining rice around chops. Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Nutrition Facts : Calories 481 calories, Fat 18g fat (8g saturated fat), Cholesterol 109mg cholesterol, Sodium 1121mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.

STUFFED PORK CHOPS



Stuffed Pork Chops image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1 medium onion, finely chopped
1/2 cup breadcrumbs
Pinch salt
Pinch pepper
Pinch garlic powder
1 large egg, lightly beaten
2 tablespoons chopped fresh parsley
4 bone-in pork chops, about 1 1/2-inch thick
1 cup all-purpose flour
1/4 cup vegetable oil

Steps:

  • Preheat the oven to 325 degrees F.
  • Melt the butter in a large skillet over medium-high heat. Add the onions and saute until translucent, about 7 minutes. Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder. Stir in the beaten egg and parsley.
  • To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.
  • Fill the pocket of each chop with the breadcrumb mixture. Secure the openings with toothpicks.
  • Place the flour in a shallow bowl. Dredge the stuffed chops lightly in the flour, shaking off the excess. Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side.
  • Place a rack in a roasting or baking pan and add water, being careful not to cover the rack with water. Place the chops on the rack and cover the roaster with the lid or aluminum foil. Bake the chops for 1 hour. Let rest, remove the toothpicks and serve.

PORK CHOPS AND RICE



Pork Chops and Rice image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

4 tablespoons butter
1 cup long grain white rice
4 pork chops, bone in
Salt
One 10-ounce can beef broth, plus more if needed
4 onion slices, separated into rings
1/4 teaspoon pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
  • Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
  • Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

STUFFED PORK CHOPS I



Stuffed Pork Chops I image

I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.

Provided by Tina

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
4 raw chop with refuse, 113 g; (blank) 4 ounces thick cut pork chops
3 cups day-old bread cubes
¼ cup butter, melted
¼ cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
¼ teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
  • In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
  • Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
  • Cover and bake for 30 minutes.
  • Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g

PESTO RICE-STUFFED PORK CHOPS



Pesto Rice-Stuffed Pork Chops image

My family loves pork chops so I experimented stuffing them. I used some of our favorite flavors like pesto and used it to stuff them. It was a huge hit!-Carolyn Popwell, Lacey, Washington

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

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

Steps:

  • 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. , Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper. , 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., Bake, uncovered, at 350° for 28-32 minutes or until a thermometer reads 160°. Discard toothpicks.

Nutrition Facts : Calories 463 calories, Fat 30g fat (9g saturated fat), Cholesterol 116mg cholesterol, Sodium 234mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 39g protein.

RICE-A-RONI PORK CHOPS



Rice-A-Roni Pork Chops image

I prefer stuffing my chops with rice. This is a good and easy meal that everyone will enjoy. Pork chops stay moist and have plenty of flavor.

Provided by pretteyes196

Categories     Pork

Time 1h

Yield 2 stuffed pork chops, 2 serving(s)

Number Of Ingredients 8

2 thick pork chops
1 (2 1/2 ounce) envelope , original pork shake n bake
1 (6 1/2 ounce) box Rice-A-Roni
1 cup fresh mushrooms
2 -3 tablespoons white wine
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth

Steps:

  • Preheat oven 350 degrees.
  • Rinse and pat dry the pork chops. Then create a pocket in each pork chop for the stuffing. Prepare the rice a roni as directed on the box. I used the Broccoli Au Gratin flavor but you can use any flavor you prefer. Coat the pork chops with the shake n bake and then stuff them with the rice. They do not hold all the rice so I set aside the excess rice for a side dish. Then place the pork chops on a baking dish that was sprayed with butter flavored spray. Bake for 45 minutes.
  • While the pork chops are baking make the mushroom sauce. Saute the mushrooms in butter. Add the white wine and flour to make a roue. Finally add the chicken broth and stir. The sauce will thicken. Add the shake n bake to flavor the sauce. If it is too thick for your taste then add more chicken broth.
  • Once the pork chops are done put them on a plate and cover in the sauce.

Nutrition Facts : Calories 507.6, Fat 30.4, SaturatedFat 13.5, Cholesterol 167.8, Sodium 586.8, Carbohydrate 8, Fiber 0.6, Sugar 1.2, Protein 45.7

PORK CHOPS AND DIRTY RICE



Pork Chops and Dirty Rice image

This recipe is very easy and quite tasty. I have made it every year for the last 25 years. Children seem to love it. The rice has a wonderful flavor.

Provided by BELVEAL

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h25m

Yield 4

Number Of Ingredients 5

2 tablespoons cooking oil
4 (6 ounce) pork chops
1 (1 ounce) package dry onion soup mix
3 cups water
1 cup uncooked white rice

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Heat the oil in a large skillet over medium heat; brown the pork chops on both sides. Remove the pork chops from the skillet, reserving the drippings in the skillet; add the onion soup mix and the water to the drippings; cook and stir until hot.
  • Spread the rice evenly into the bottom of a 2 quart casserole dish. Lay the pork chops atop the rice. Pour the mixture from the skillet over the pork chops and rice; cover.
  • Place covered dish in preheated oven and bake 45 minutes. Remove cover and bake until the pork is no longer pink in the center, another 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 397.9 calories, Carbohydrate 41.3 g, Cholesterol 54.3 mg, Fat 13.6 g, Fiber 1 g, Protein 25.4 g, SaturatedFat 3.5 g, Sodium 657.4 mg, Sugar 0.4 g

BAKED PORK CHOPS WITH RICE AND STUFFING



Baked Pork Chops with Rice and Stuffing image

Provided by My Food and Family

Categories     Home

Time 1h45m

Number Of Ingredients 9

1 medium onion, sliced half inch thick slices
2 cups Stove Top Stuffing for Pork
1 cup Minute Rice
2 teaspoon s garlic powder
2 teaspoon s Italian seasoning
Salt and pepper
6 boneless pork chops
1 packet Shake 'N Bake Pork Seasoned Coating Mix
2 Tablespoons margarine

Steps:

  • Spray large baking dish with non stick spray. Preheat oven to 350°F. Lay sliced onions along bottom of pan. Shake stuffing over onion slices evenly all over, then shake rice evenly over stuffing. You are making layers. Add seasoning over evenly and dab butter evenly all over.
  • Lay pork chops on top of rice. Slowly pour hot water over top of everything until water level comes to top of pork chops almost covering them. Shake the Shake 'N Bake covering pork chops and layers of mixture. Cover with foil.
  • Bake for 1 1/2 hours. Uncover last 10 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BLACK RICE & FARRO STUFFED PORK CHOPS



Black Rice & Farro Stuffed Pork Chops image

This is a healthy stuffing option that doesn't taste it. I put some of the cooked black rice and farro aside before mixing in nuts for my 15 month old and she LOVES it, can't have a higher recommendation in my view

Provided by BelleAnna

Categories     Pork

Time 1h40m

Yield 4 Pork chops, plus extra stuffing, 4 serving(s)

Number Of Ingredients 11

1/2 cup black rice (if you want more rice to farro ratio you can use a whole cup)
7/8 cup water (1 3/4 for 1 cup rice)
2 tablespoons dried cherries
half an onion, diced
2 tablespoons olive oil
1 cup cracked farro
2 1/2 cups water (chicken or vegetable broth or stock for more flavor)
1/2 tablespoon fresh rosemary, finely chopped
1/2 cup sliced almonds
4 pork chops, 1 1/2-2 inch thick
1/2 cup unfiltered apple juice (I like "not from concentrate")

Steps:

  • Bring rice, cherries, and water to boil over high heat.
  • Turn down to low, cover and simmer for 45 minutes or until liquid is fully absorbed.
  • Meanwhile, add 1 tbsp of the olive oil to large pan and heat over medium heat, add onions and sautee until translucent, about 2-3 minutes.
  • Add farro and toast until it just started to darken, about 3 minutes (careful not to burn!).
  • Add liquid of choice and rosemary and bring to a boil.
  • Turn heat to low and simmer UNCOVERED for 30 minutes, until liquid is absorbed and farro has split open.
  • Toast almonds in a small pan until fragrant
  • Mix rice and farro together.
  • Pre-heat oven to 350.
  • Cut a deep pocket in pork chops.
  • Add remaining olive oil to an oven proof skillet and sear pork chops on both side, remove meat from pan, keep pan hot.
  • Stuff pork chops with about 1-2 tbsp of stuffing each.
  • Place back in pan and add enough apple juice to cover about half-way, place in oven and bake for at least an hour and up to 2 for more tender meat.

Nutrition Facts : Calories 568.1, Fat 30.6, SaturatedFat 7.4, Cholesterol 137.3, Sodium 117.2, Carbohydrate 25.8, Fiber 2.2, Sugar 3.4, Protein 45.3

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