Stuffed Pork Chops
This makes for a fabulous low effort meal that is
sure to please
INGREDIENTS
5 or 6 Center cut Loin Pork Chops (with Bone)
2 Boxes of your favorite Long Grain & Wild Rice less 1/3 cup of water (we use Uncle Ben’s), original or fast cook works.
Original make for a slightly better texture in the finished product
2 Boxes of your favorite stuffing mix,
(pork or chicken flavor work well) we recommend to not using any type of cornbread stuffing mix.
Cooking spray
Seasoned Salt
Mild horseradish sauce (optional)
DIRECTIONS
If you are going to use the original recipe Long Grain and Wild Rice, then
start cooking it first according to the directions on the box. Remember to
subtract 1/3 cup of water from the mount used to prepare the rice. Water
subtraction should be the same for either fast cook or slow cook rice. When
the rice is done, remove from heat keeping it covered and set aside
Next prepare the
stuffing mix according to the package directions in a large oversized pot.
Once complete set aside uncovered so it will dry slightly. Preheat oven to
375
Sprinkle both sides of chops with seasoned salt
In a hot skillet or
on a hot grill quick sear the pork chops on both sides. Do not over cook.
Sear just enough to seal the meat juices inside and leave the surface of the
chops slightly browned.
Set aside
Combine rice with the
dressing in the large pot, blend together with a large fork. Try not to use
a spoon. Spray the bottom and sides of a 13†x 9†cake pan or large
casserole pan with the cooking spray.
Gently fork enough of
the rice and dressing mixture into the bottom of the pan to cover the bottom
completely. Do not pack the mixture. Layer the pork chops next into the
pan. 6 chops should fit nicely in the 13†x 9†pan. Top the chops with the
remaining rice and dressing mixture. Again do not pack the mixture. Pour
any meat juice that might have accumulated over the entire mixture.
Cover the pan
tightly with aluminum foil and cut one 1/2 inch slit in the very center for
steam to escape. Bake at 375 for 45 minutes, then uncover and continue to
bake for another 15 minutes or until the top dressing mix begins to brown
Serve with a mild
horseradish sauce as an option. To complete the meal server with fresh baby
peas or asparagus with hollandaise sauce. Serves 6
Submitted by:
Bryon Best
McCook Nebraska
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