STUFFED PORK CHOPS

Ingredients

 

3 teaspoons  butter        1 small white onion,finely chopped

1 cup cooked white rice      3/4 cup salt-reduced chicken stock

1/4 cup grated low-fat mozzerella    1/4 cup ricotta cheese

1/4 cup grated Parmesan cheese    1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme     4 boneless pork lion chops/noisettes, trimmed                           fresh thyme sprigs for garnish

Procedure

In a medium nonstick frying pan, melt 2 teaspoons butter over a medium heat.  Add onion, gently fry until softened, about 5 minutes.

Remove pan from heat.  Stir in rice, 1/4 cup stock, cheeses and thyme.  Mix well.

Using a sharp knife, cut a deep horizontal pocket in each chop.  Spoon rice mixture into pockets, dividing evenly.  Secure openings with toothpicks.

Place the same frying pan over a medium-high heat.  Add remaining butter and the chops.  Cook until browned, turning once, about 2 minutes  per side.  Add remaining stock.  Reduce heat to medium, cover and cook until chops are cooked through, about 10 minutes.  Place chops on dinner plates, remove toothpicks.  Garnish with thyme sprigs and serve with pan juices spooned over.

Serving Information

• Serves: 4
• Fat: g
• Calories: