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Associa Family Cookbook Volume III
1. From the fat side of pork chops, cut a pocket with the tip of a sharp knife.
2. In a small bowl, mix the rice, green onions, marjoram, salt, and garlic.
3. Divide mixture among the pork chop pockets and stuff well. Skewer shut with toothpicks.
4. Heat oil in a skillet and slowly brown the pork chop pockets on both sides.
5. Add broth, cover, and simmer for 30 minutes.
6. Remove the pork chops and keep warm. Boil liquid down to about ½ of a cup.
7. Stir in cream, and boil for 3-5 minutes until thickened.
8. Pour sauce over the pork chops and enjoy.
Rice-Stuffed Pork Chops
S E R V E S 4
ingredients
directions
4 extra-thick pork chops
½ cup rice, cooked
2 green onions, minced
¼ tsp marjoram
¼ tsp salt
1 clove garlic, minced
2 Tbsp oil
1½ cups chicken broth
¾ cup whipping cream
M I C H E L L E L . • P A R K E R B R O W N R E A L E S T A T E
ENTRÉES
