Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.