• 6 pork chops, 1 1/2-inch thick
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • 3/4 cup cooked rice
  • 1 cup 4-ounce Cheddar cheese, shredded
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons drippings
Using a small knife, make a pocket in chop by cutting into the center from the rib side, parallel to the rib bone and the surface of the chop.
For stuffing, cook onion in butter until transparent and combine with rice, cheese, worcestershire sauce, salt and pepper. Fill pockets with 3 tablespoons stuffing.
Lightly brown chops in drippings 3-4 minutes per side. Sprinkle with salt, place on rack in roasting pan; cover with foil. Bake at 350 degrees F for 30 minutes. Uncover and bake 30 minutes longer or until internal temperature on a thermometer reads 145-160 degrees F. Let rest 3 minutes before serving.

6 servings.

Take a basic thick chop and give it a twist from the standard stuffing. Serve this rice-stuffed chop with buttered corn and a fresh green salad.

Calories: 333 calories

Protein: 27 grams

Fat: 21 grams

Sodium: 755 milligrams

Cholesterol: 89 milligrams

Saturated Fat: 11 grams

Carbohydrates: 7 grams

Fiber: 0 grams