Fall flavors of apple and cinnamon pair with hearty brown rice and pork in this outstanding weeknight meal.
Autumn Stuffed Pork Chops
- 4 thick boneless pork chops
- 1 (8.5 oz) package Uncle Ben’s Ready Rice – Wild and Brown Rice, Whole Grain Medley
- 1 small Granny Smith apple, finely diced
- 1/2 c diced onion
- 4 oz white button mushrooms, chopped
- 3 T extra virgin olive oil, divided
- 1 can condensed cream of celery soup
- 1/2 c reduced fat sour cream
- kosher salt
- fresh cracked pepper
- ground cinnamon
Heat oven to 400F.
Using a sharp paring knife, cut a large pocket in each pork chop. Cut in from the side opposite the thin rim of fat. Season the chops on both outsides with salt and pepper.
In a large nonstick saute pan, heat 2 T olive oil over medium-high heat. Add the mushrooms and onions, season with a pinch of salt, and saute until slightly browned.
Put the rice in a bowl. Add the cooked mushroom and onion mixture. Add the apple and season with a pinch each of salt, pepper, and cinnamon. Fill each pork chop pocket with rice stuffing (there will be some leftover).
In the same saute pan over high heat, heat another tablespoon of olive oil. Carefully add the chops and brown. Gently turn to brown the other side. Meanwhile, add the leftover stuffing to the bottom of a 13×9 baking dish sprayed with cooking spray. Add the browned chops on top of the rice.
In a small bowl, combine the soup and sour cream and spoon this mixture on top of each chop. Dust with a little fresh cracked pepper. Bake at 400F for 30-35 minutes until pork is cooked through (when internal temperature reaches 145F). Serves 4.