Recipe Details

Curried Raisin Rice Stuffed Pork Rib Chops with Caramelized Onions and Mushrooms

Prep Time: 1 hour
Cook Time: 50 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

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, *

Cooking Directions

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.

Serves 4.

*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.

Serving Suggestions

Recipe from Michaela Rosenthal, winner of The National Pork Board’s “America’s Favorite Family Recipes Contest” in celebration of National Eat Dinner Together Week.

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About the Cut: Chop

Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.

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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

The best way to defrost pork is in the refrigerator in its wrapping. Defrosting a 1 inch chop will take 12-14 hours.


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Butcher's Tips

It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.

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