Cheesy rice-stuffed pork chops are juicy pan-seared pork chops stuffed with creamy rice with mozzarella, ricotta, and parmesan cheeses.
Do you know what you should make for supper tonight? You should make cheesy rice-stuffed pork chops. Yep, that is what you should make!
This card goes back to another life. A life that if you had told me that I would be living in a home on the side of a mountain making this recipe, I would have said: “You’re drunk!”.
Never in a million years have I imagined I’d be where I am today, making these pork chops, but HALLELUJAH I am!
What Are Cheesy Rice-Stuffed Pork Chops?
Cheesy rice-stuffed pork chops are with juicy pan-seared pork chops stuffed with rich, creamy rice stuffing with mozzarella, ricotta, and parmesan cheeses.
That’s right; there are THREE (3) cheeses oozing out of these pork chops.
Ingredients Needed to Make This Recipe
- Cooking Oil: unsalted butter for cooking. You may substitute with your favorite cooking oil.
- Onion: yellow onion is sweet and delicious when combined with the cheeses.
- Cooked Rice: any kind of white rice is fine. I love Jasmine!
- Broth: Chicken broth or any kind of broth you prefer.
- Cheese: Freshly grated Mozzarella, Ricotta and Parmesan
- Seasoning: Kosher salt and freshly cracked black pepper, fresh thyme.
- PorkChops: 1-inch thick boneless center cut pork chops work the best
How to Make Cheesy Rice-Stuffed Pork Chops
#1 Make the Stuffing
Melt the butter In a medium nonstick skillet over medium heat. Add onion and a pinch of salt; saute until softened, about 5 to 7 minutes.
When the onions are soft, turn off the heat; stir in rice, add chicken broth, cheeses, and thyme. Mix well.
#2 Prepare the Pork Chops for Stuffing
Meanwhile, cut a deep horizontal pocket in each chop with a knife, making sure not to cut all the way through. Season with salt and pepper to taste; set aside.
#3 Stuff the Pork Chops
Spoon the rice mixture into the pockets of each pork chop, dividing evenly; secure openings with toothpicks if you have any of the rice mixture leftover, reserve for serving with the pork chops.
#4 Cook the Stuffed Pork Chops
- Melt butter in a cast iron or stainless steel skillet. Add the stuffed pork chops; cook until browned, turning only once, about 2 to 3 minutes on each side.
- Add remaining broth; cover, reduce heat to medium, and cook until chops are cooked through, about 10 to 15 minutes, depending on thickness.
#5 Serving The Cheesy Rice-Stuffed Pork Chops
Removing the toothpicks and serve garnished with thyme sprigs, extra stuffing mixture, and pan drippings on the side.
Why, oh why did it take me so long to make these pork chops? Please don’t wait to make these pork chops. Trust me, make them tonight.
You won’t regret it!
Cheesy Rice-Stuffed Pork Chops
Ingredients
- 3 tablespoons unsalted butter divided
- 1 small yellow onion finely chopped
- 1 cup cooked white rice (Jasmine)
- ¾ cup chicken broth divided
- ½ cup mozzarella cheese
- ½ cup ricotta cheese
- 2 tablespoons parmesan cheese freshly grated
- Kosher salt and freshly cracked black pepper to taste
- 1 tablespoon fresh thyme chopped + more for garnish
- 4 boneless center cut pork chops
Instructions
- Melt 2 tablespoons of the butter In a medium nonstick pan over medium heat. Add onion and a pinch of salt; saute until softened, about 5 to 7 minutes.
- While the onions are cooking, cut a deep horizontal pocket in each chop with a knife, making sure not to cut all the way through. Season with salt and pepper to taste; set aside.
- When the onions are soft, turn off the heat; stir in rice, ¼ cup of the chicken broth, cheeses and thyme. Mix well.
- Spoon the rice mixture into the pockets of each pork chop dividing evenly; secure openings with toothpicks. If you have any of the rice mixture left over, reserve for serving with the pork chops.
- Melt the remaining tablespoon of the butter in a cast iron or stainless steel pan. Add stuffed pork chops; cook until browned, turning only once, about 2 to 3 minutes on each side. Add remaining broth; cover, reduce heat to medium and cook until chops are cooked through, about 10 to 15 minutes, depending on thickness.
- Remove the toothpicks and serve garnished with thyme sprigs, extra stuffing mixture and pan drippings on the side.
Kathryn Rocheleau says
Wow these look fantastic Debbie!
The Mountain Kitchen says
Thanks, Kathryn. I hope you’ll give these a try. They were delicious!
Dana says
Hahaha!!
Hallelujah indeed, these look so juicy and so tasty!
The Mountain Kitchen says
Yes, girl!! Hallelujah they are good!!
Christina Nifong says
Love your site! I’m looking forward to following your adventure…. I wanted to reach out and invite you to take a look at my new blog: http://christinanifong.com If you like what you see, please sign up for my weekly email newsletter in the sign up box you’ll find here: http://christinanifong.com/category/blog/ Thanks for taking a look!
The Mountain Kitchen says
Thanks so much Christina!
Debbie - Mountain Mama says
Another amazing looking recipe, Mountain Sister – yummm!! Now I’m wishing I left pork chops out for tonight’s dinner instead of chicken sausage!!
The Mountain Kitchen says
Thanks Mountain Sister. There’s always tomorrow… ?
Antonia says
Wow, Debbie! I want to come and eat at your house!
The Mountain Kitchen says
Come on up Antonia! ?
tammy says
this recipe is delish, added 1/8 cup of blue cheese
The Mountain Kitchen says
Tammy, that sounds out of this world! We are going to try that! ❤️
Doris Dominguez says
I have been looking for this recipe for a few years. I lost the recipe card a while back and have try Google search, but it gives me different ones. I’m so happy I tried again today. I’m making it today. Thanks for sharing .
The Mountain Kitchen says
I’m so glad you found the recipe. You can do a search on this site under the “Recipe Index” or by clicking the magnifying glass and typing in a keyword. Feel free to email us anytime you cannot find something you need. Thanks for the great review!
Doris Dominguez says
Made it today, delicious !!!!! I made extra cheesy rice, for tomorrow’s lunch.
The Mountain Kitchen says
Awesome! Thanks again Doris!