Savory Rice Stuffed Pork Chops
Submitted by recc
Savory rice stuffed pork chops with bacon, mushrooms, and vegetables. Double-thick chops bake slowly, basted to juicy perfection with Burgundy sauce.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
2 hrsThese savory rice stuffed pork chops are a classic dinner party showstopper, with thick chops filled to the brim with bacon, mushrooms, and seasoned rice.
The filling gets sautéed with garlic, onions, and green pepper before being packed into generous pockets cut into double-thick chops. A long, slow bake with frequent basting keeps everything moist and flavorful.
Burgundy sauce finishes the dish with rich, wine-laced elegance that makes these chops taste like a special occasion.
Pro Tips
- Ask your butcher for double-thick chops with pockets pre-cut
- Sauté vegetables until softened before mixing with rice and bacon
- Baste every 20 minutes during the 90-minute bake for maximum moisture
- Let chops rest 5 minutes before serving to redistribute juices
Ingredients
Directions
Melt butter in skillet.
Add onion, mushrooms, garlic, and green pepper.
Cook 5 minutes over low heat.
Remove from heat. Add seasonings, bacon, and rice.
Mix well. Stuff into pockets which have been slit in chops.
Dust chops with paprika.
Place in a baking dish . Heat shortening and pour over chops.
Bake, uncovered, at 325 degrees for 1½ hours, basting frequently.
Serve with Burgundy sauce.
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