Jasmine Rice-Stuffed Pork Chops

October 2009
Jasmine Rice-Stuffed Pork Chops

by 40 people

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Why not turn a side dish into stuffing? This pork chop opens up and says ahh to fragrant jasmine rice.

Makes: 4 servings

Prep: 20 mins

Cook: 45 mins

  • 1/2 cup jasmine rice
  • 1/4 cup hoisin sauce
  • 2 scallions, finely chopped
  • 1 clove garlic, finely chopped
  • 6 basil leaves, thinly sliced
  • 2 teaspoons finely chopped fresh ginger
  • 4 1-inch-thick boneless pork chops (about 8 ounces each)
  • Salt and pepper
  • 3 tablespoons extra-virgin olive oil
  1. Preheat the oven to 375 degrees . Prepare the rice according to package instructions. Stir the hoisin sauce, scallions, garlic, basil and ginger into the cooked rice.
  2. Place the pork chops on a work surface and slice each in half horizontally almost all the way through. Open the pork chops like a book and season with salt and pepper. Divide the rice mixture among the chops, then close with toothpicks; season the chops with salt and pepper.
  3. In a large, ovenproof skillet, heat the olive oil over medium-high heat. Add the pork chops and cook, turning once, until browned, 4 to 6 minutes. Transfer to the oven and bake until an instant-read thermometer inserted into the pork registers 160 degrees , about 25 minutes. Serve the pork topped with the pan juices.