Yield
Makes 4 Servings

How to Make It

Prepare rice according to package directions. Preheat oven to 375°F. Cut a deep pocket in the side of each pork chop (you can have your butcher do this for you). Rub pork chops with oil and sprinkle with salt and pepper. Combine the cooked rice, chutney and cilantro in a medium bowl. Salt and pepper to taste, if desired. Fill the "pocket" of each pork chop with the stuffing. Place on a foil lined cookie sheet and bake for 20 minutes or until internal temperature is 145°F. Remove from oven and serve with additional stuffing, if desired.

Calories: 587 /serving
Total fat: 27 g
Sat. fat: 7 g
Trans fat: 0 g
Cholesterol: 91 mg
Sodium: 585 mg
Carbohydrates: 54 g
Fiber: 2 g
Protein: 64 g

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