4 bone-in ribeye (rib) pork chops, 1 1/2-inch thick
1 7-oz bag white rice, (e.g. Success)
2 tablespoons butter, divided
1/2 teaspoon curry powder
1/4 cup golden raisins
1/2 teaspoon salt
3 tablespoons olive oil
2 white onions, peeled and cut into eighths
12 ounces sliced mushrooms
Kitchen twine, *
Heat the oven to 375 degrees F. Prepare rice according to box directions and transfer into a medium size bowl. Add 1 tablespoon butter, curry powder, raisins and salt. Mix together.
Cut a pocket in the sides of the chops and stuff each with about 1/3 cup of the curried rice mixture. Tie together with kitchen twine. Place stuffed chops on a rack in shallow roasting pan. Bake, uncovered, until for 40-50 minutes or until internal temperature reaches 160 degrees F. when instant-read thermometer is inserted into thickest part of meat and not touching stuffing. Transfer stuffed chops to a cutting board. Loosely cover with foil; let rest for 5 minutes. Remove and discard kitchen twine before serving.
Meanwhile, heat oil and remaining tablespoon of butter in a heavy skillet. Add onions and cook on low-medium heat for 15 minutes, stirring occasionally. Add mushrooms and cook an additional 10 minutes.
To serve, warm 4 dinner plates. Put one chop on each plate and divide onion-mushroom mixture and top chops.
*Kitchen twine can be found in kitchen stores or is sometimes available at most meat departments, upon request recipes from Michaela Rosenthal, winner of The National Pork Board’s “America’s Favorite Family Recipes Contest” in celebration of National Eat Dinner Together Week.