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Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Combine rice with Onion, Cheese, parsley, tarragon, salt and pepper.
  2. Slit each chop from outer edge toward bone, making a pocket. Fill each pocket with 1/2 cup rice mixture; secure with toothpicks or small skewers.
  3. Cook Pork chops in vegetable oil until brown in large skillet, about 8 to 10 minutes. Pour off excess fat. Add chicken broth and wine. Bring to a boil.
  4. Reduce heat, cover, and simmer 30 to 35 minutes or until chops are tender. Remove chops; keep warm.
  5. Add cornstarch; combine with 1/4 cup water, and Mushrooms. Cook, stirring, about 2 minutes or until sauce is clear and thickened, and Mushrooms are cooked.
  6. Serve chops with sauce and remaining rice mixture.
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