Rice-Stuffed Pork Chops
Tender rice-stuffed pork chops, oven-braised in a mushroom sauce.
1 1/3 cups water
2/3 cup uncooked rice
1 (10.75-ounce) can condensed cream of mushroom soup
1 tablespoon chopped fresh flat-leaf parsley
4 (6-ounce) pork chops
2 tablespoons vegetable oil
1/4 cup chopped onion
1/4 cup chopped celery
1/2 teaspoon dried thyme - divided use
1/4 tablespoon crushed dried sage
1/8 teaspoon ground black pepper
1 cup water
- Bring water to a boil in a 2 quart saucepan. Stir in rice, reduce heat, cover, and simmer for 20 minutes or until water has been absorbed. Remove from heat.
- Preheat oven to 350°F (175°C).
- Combine cooked rice with 2 tablespoons of undiluted soup and parsley. Cut pockets in the sides of each pork chop and stuff with rice mixture.
- Heat oil in a large skillet over medium-high heat. Brown pork chops on both sides; place in an oven-proof baking dish and set aside.
- Sauté onion, celery, thyme, sage and pepper in same skillet until vegetables are tender. Stir in remaining mushroom soup and water. Pour over pork chops.
- Bake 35 to 40 minutes or until pork is tender and internal temperature reaches 160°F (70°C). Serve hot.
Makes 4 servings.