Champaign, Ill. (WCIA) - Guest chef and blogger, Natalie Kenny Marquez, is back with an exciting taste treat... stuffed pork chops!
6 bone-in pork chops - about 1 1/2 inches thick
4 tablespoons butter
1 small yellow onion, chopped
1/2 cup mushrooms, roughly chopped
1 carrot finely chopped
1/2 cup cooked brown rice
1 cup shredded cheddar cheese
1 teaspoon Worcestershire sauce
Pinch each of salt and pepper
Pre-heat oven to 350 degrees.
In a heavy, oven-proof skillet at 1 tablespoon of butter. Saute the onions are translucent, the mushrooms are cooked, and the carrot is soft. Set aside in a bowl. Keep the skillet handy for later.
Prepare the rice per the instruction on the bag/box.
Combine the rice and veggie mixture. Mix in the shredded cheese and Worcestershire sauce.
Make a pocket in each pork chop by using a sharp knife to cut into the center of the chop, from the rib side, parallel to the rib bone, and the surface of the chop.
Stuff each pork chop with about 1/4 cup of the rice mixture.
Grab that skillet from earlier and remaining butter. Heat butter and gently lay each pork chop flat into the skillet. Allow pork to brown and flip to brown the other side.
Remove from heat, cover with foil, and place skillet into oven and bake for about 30 minutes.
Uncover and bake an additional 40 minutes or until a meat thermometer reads 145 degrees.
Serving size: Makes 6 stuffed pork chops.
Serving suggestion: Serve these pork chops alongside roasted root veggies for a savory fall dinner!
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