Ingredients:
1/2 cup water
1/2 cup uncooked instant rice
1/4 cup shredded carrots
1/4 cup shredded zucchini
1/4 teaspoon onion salt
1/4 teaspoon pepper, divided
2 bone-in pork loin chops ( 1 1/2 inches thick)
1/8 teaspoon salt
1 tablespoon butter
3/4 cup beef broth
1 tablespoon cornstarch
3 tablespoons cold water
1/4 teaspoon browning sauce (optional)
Directions:
Preheat oven to 350 degrees.
In a saucepan, bring 1/2 cup water to a boil.
Add rice.
Remove from heat; cover and let stand for 5 minutes.
Fluff rice with a fork.
Stir in carrots, zucchini, onion salt and 1/8 teaspoon pepper; set aside.
Cut a pocket in each pork chop; sprinkle with salt and remaining pepper.
In a skillet, brown chops in butter; cool for 5 minutes.
Stuff each chop with 1/2 pilaf mixture.
Place in an ungreased 11-in x 7-in x 2-in baking dish.
Pour the beef broth over the chops.
Cover and bake for 25-30 minutes, or until a meat thermometer inserted reads 160 degrees.
Remove chops and keep warm.
Pour cooking juices into a saucepan.
Combine corn starch and cold water until smooth; stir into juices.
Bring to a boil; cook and stir until thickened.
Stir in browning sauce, if desired.
Serve over pork chops.
Servings: 2
Time preparation: 20 min.
Time total: 60 min.