Saucy Pilaf-stuffed Pork Chops

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.

• Ready In: 1 hr
• Serves: 2

Ingredients

• 1⁄2 cup water
• 1⁄2 cup  uncooked  instant rice
• 1⁄4 cup  shredded carrot
• 1⁄4 cup  shredded zucchini
• 1⁄4 teaspoon  onion salt
• 1⁄4 teaspoon pepper, divided
• 2  bone-in  pork loin chops (1 1/2 inches thick)
• 1⁄8 teaspoon salt
• 1  tablespoon butter
• 3⁄4 cup beef broth
• 1  tablespoon cornstarch
• 3  tablespoons  cold water
• 1⁄4 teaspoon  browning sauce (optional)

Directions

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.