Cheesy Rice Stuffed Pork Chops

Cheesy Rice Stuffed Pork Chops

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!

I have been hanging on to this recipe for a couple of decades. It’s another one of those recipe cards I told you about when I shared that Zesty Broiled Chicken recipe with you. This card goes back to another life and if you would have told me back then 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 imagined I’d be where I am today, making these pork chops, but HALLELUJAH I am!

I attempted to make these pork chops several times, but I always ended up adapting the recipe due to lack of ingredients or just thinking that they would be better made another way. Little did I know that this recipe was going to be so delicious just the way it was written or I surely would have made these cheesy rice stuffed pork chops a long time ago!

These cheesy rice stuffed pork chops are made with juicy pan-seared pork chops stuffed with a rich creamy rice stuffing with mozzarella, ricotta, and parmesan cheeses.

That’s right, there are THREE (3) cheeses oozing out of these pork chops.

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM! | TheMountainKitchen.com

Cheesy Rice-Stuffed Pork Chops

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.

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM! | TheMountainKitchen.com

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.

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM! | TheMountainKitchen.com

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.

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM! | TheMountainKitchen.com

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.

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM! | TheMountainKitchen.com

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM! | TheMountainKitchen.com

Add remaining broth; cover, reduce heat to medium and cook until chops are cooked through, about 10 to 15 minutes, depending on thickness.

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM! | TheMountainKitchen.com

Removing the toothpicks and serve garnished with thyme sprigs, extra stuffing mixture and pan drippings on the side.

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM! | TheMountainKitchen.com

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

These cheesy rice stuffed pork chops are made with juicy pan-seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM!
Course Main Course
Cuisine American
Keyword cheese, rice, Stuffed Pork chops
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 450kcal

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 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.

Nutrition

Calories: 450kcal | Carbohydrates: 14g | Protein: 37g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 140mg | Sodium: 381mg | Potassium: 628mg | Sugar: 1g | Vitamin A: 595IU | Vitamin C: 7.2mg | Calcium: 194mg | Iron: 1.3mg
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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