Preheat the oven to 375°. Prepare the rice according to package instructions. Stir the hoisin sauce, scallions,
garlic, basil and ginger into the cooked rice.
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.
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°, about 25 minutes. Serve the pork topped with the pan juices.