Ingredients Jump to Instructions ↓

  1. 1/2 cup fresh basil leaves

  2. 1/2 cup fresh parsley sprigs

  3. 1/2 cup chopped pecans

  4. 3 garlic cloves, peeled

  5. 2/3 cup cooked wild rice

  6. 2 tablespoons grated Parmesan cheese

  7. 2 tablespoons cream cheese, softened

  8. 1 tablespoon olive oil

  9. 1 teaspoon chili sauce

  10. 4 bone-in pork loin chops (8 ounces each )

  11. 1/2 teaspoon lemon-pepper seasoning

  12. 1 tablespoon butter

Instructions Jump to Ingredients ↑

  1. In a food processor, combine the basil, parsley, pecans and garlic; cover and process until blended. Transfer to a small bowl; add the rice, cheeses, oil and chili sauce. Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper. In a large skillet, brown chops in butter; cool for 5 minutes. Fill with rice mixture; secure with toothpicks if necessary. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 28-32 minutes or until a meat thermometer reads 160°. Discard toothpicks. Yield: 4 servings.


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