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Pesto Rice Stuffed Pork Chops Recipe
|Fresh basil leaves||1⁄2 Cup (8 tbs)|
|Fresh parsley sprigs||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), peeled|
|Cooked wild rice||2⁄3 Cup (10.67 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Cream cheese||2 Tablespoon, softened|
|Olive oil||1 Tablespoon|
|Chili sauce||1 Teaspoon|
|Bone in pork loin chops||32 Ounce (4 Chops, 8 Ounce Each)|
|Lemon pepper seasoning||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2916 Calories from Fat 1657
% Daily Value*
Total Fat 188 g288.9%
Saturated Fat 56.3 g281.3%
Trans Fat 1 g
Cholesterol 853.7 mg
Sodium 1566.2 mg65.3%
Total Carbohydrates 43 g14.3%
Dietary Fiber 11.2 g44.7%
Sugars 4 g
Protein 257 g514.8%
Vitamin A 83.1% Vitamin C 79.4%
Calcium 71.3% Iron 64.5%
*Based on a 2000 Calorie diet
Transfer to a small bowl; add the wild rice, Parmesan cheese, cream cheese, oil and chili sauce.
Cut a pocket in each pork chop by slicing almost to the bone.
Sprinkle the pork chops with lemon-pepper.
In a large skillet, brown pork chops in butter; cool for 5 minutes.
Fill with rice mixture; secure with toothpicks if necessary.
Place in a 13-inch x 9-inch x 2-inch baking dish coated with cooking spray.
Bake, uncovered, at 350° for 28-32 minutes or until a meat thermometer reads 160 degree.
Discard the toothpicks.