Saucy Pilaf-stuffed Pork Chops

Recipe by shelbyrose

Since becoming an 'empty nester', I'm always on the lookout for delicious dishes that yield 2 servings to avoid constantly eating leftovers. This is from TOH Quick Cooking Magazine. This dish would be handy for working couples and single people too.

Top Review by Selena_ski

It was easy to make, but lacked in complex flavors.

Ingredients Nutrition

  • 12 cup water
  • 12 cup uncooked instant rice
  • 14 cup shredded carrot
  • 14 cup shredded zucchini
  • 14 teaspoon onion salt
  • 14 teaspoon pepper, divided
  • 2 bone-in pork loin chops (1 1/2 inches thick)
  • 18 teaspoon salt
  • 1 tablespoon butter
  • 34 cup beef broth
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water
  • 14 teaspoon browning sauce (optional)


  1. Preheat oven to 350 degrees.
  2. In a saucepan, bring 1/2 cup water to a boil.
  3. Add rice.
  4. Remove from heat; cover and let stand for 5 minutes.
  5. Fluff rice with a fork.
  6. Stir in carrots, zucchini, onion salt and 1/8 teaspoon pepper; set aside.
  7. Cut a pocket in each pork chop; sprinkle with salt and remaining pepper.
  8. In a skillet, brown chops in butter; cool for 5 minutes.
  9. Stuff each chop with 1/2 pilaf mixture.
  10. Place in an ungreased 11-in x 7-in x 2-in baking dish.
  11. Pour the beef broth over the chops.
  12. Cover and bake for 25-30 minutes, or until a meat thermometer inserted reads 160 degrees.
  13. Remove chops and keep warm.
  14. Pour cooking juices into a saucepan.
  15. Combine corn starch and cold water until smooth; stir into juices.
  16. Bring to a boil; cook and stir until thickened.
  17. Stir in browning sauce, if desired.
  18. Serve over pork chops.

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