Curried Raisin Rice Stuffed Pork Rib Chops with Caramelized Onions and MushroomsPork
4 bone-in ribeye pork chops (1 1/2-inch thick)
7 ounces 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 onion (peeled and cut into eighths)
12 ounces sliced mushrooms
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1Heat 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.
2Cut 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.
3Meanwhile, 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.
4To serve, warm 4 dinner plates. Put one chop on each plate and divide onion-mushroom mixture and top chops.
PER SERVING *
|Calories380Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.