Pesto Rice Stuffed Pork Chops

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  • Serves: 4
  • Origin: Pork


  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh parsley sprigs
  • 1/2 cup chopped pecans
  • 3 garlic cloves, peeled
  • 2/3 cup cooked wild rice
  • 2 tbls. grated Parmesan cheese
  • 2 tbls. cream cheese, softened
  • 1 tbls. olive oil
  • 1 tsp. chili sauce
  • 4 (8 oz.) bone-in pork loin chops
  • 1/2 tsp. lemon-pepper seasoning
  • 1 tbls. butter


  1. Heat oven to 350°. In a food processor, combine basil, parsley, pecans and garlic; cover and process until blended. Transfer to a small bowl; add wild rice, Parmesan cheese, cream cheese, oil and chili sauce. Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle pork chops with lemon-pepper seasoning. In a large skillet, brown pork chops in butter; cool for 5 minutes. Fill with rice mixture; secure with toothpicks if necessary. Place in a 13x9-inch baking dish coated with cooking spray. Bake, uncovered, for 28 to 32 minutes or until a meat thermometer reads 160°. Discard toothpicks. Yields 4 servings.

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