Tuesday, March 20, 2012

rice and sage stuffed pork chops

Angeli hosted this month's gourmet club and prepared these mouth-watering rice and sage stuffed pork chops.  They were sooooo good.  I know I will make these for my family soon.

rice and sage stuffed pork chops (Angeli got the recipe from her Better Homes and Gardens cookbook)
1 cup cooked rice (Angeli used jasmine rice)
1/3 cup shredded carrot
1/4 cup sliced green onions
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
4 pork loin rib chops, cut 1 1/4 inches thick
dash pepper
1 cup sliced fresh mushrooms
1 tablespoon margarine or butter
2 teaspoons flour
1/4 teaspoon salt
dash pepper
1/2 cup milk
1/4 cup plain yogurt or dairy sour cream
1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley, crushed

For stuffing, in a small bowl stir together rice, carrot, green onions, sage, 1/4 teaspoon salt and the 1/8 teaspoon pepper.
Trim fat from chops.  Cut a pocket in each chop by cutting from the fat side almost to the bone.  Spoon stuffing into chops.  If necessary, secure pockets with wooden toothpicks.  Place chops on a rack in a shallow roasting pan.  Sprinkle with pepper.  Bake in a 375 oven for 35 to 45 minutes or till no pink remains and juices run clear.
Meanwhile, for sauce, in a small saucepan cook mushrooms in hot butter till tender.  Stir in flour, 1/4 teaspoon salt and dash pepper.  Gradually stir in milk.  Cook and stir over medium heat till thickened and bubbly.  Cook and stir for 1 minute more.  Remove from heat.  Stir in yogurt or sour cream and parsley.  Heat through but do not boil.  To serve, remove wooden toothpicks.  Spoon sauce atop chops.  Makes 4 servings.


  1. I made this for my husband years ago and he requested it for our Valentines dinner this year. I must have thrown out, (or severely misplaced) my old BHG cookbook ... so I am so happy to find this posting. Thank you. And yes, it is quite good!

  2. I'm glad you were able to find the recipe in time for Valentine's day! Enjoy your meal.

  3. Thank you so much I have been hunting for this recipe for 13 years do you also have the one for stuffed mushrooms

    1. I do! I just found it in the same cookbook.
      24 mushrooms
      1/4 c green onions
      I clove garlic, minced
      1/4 cup butter
      2/3 cup bread crumbs
      1/2 cup shredded cheddar or crumbled blue cheese
      Rinse and drain mushrooms. Remove stems. Reserve caps.
      In a saucepan cook the stems, onions and garlic in butter. Stir in breadcrumbs and cheese. Spoon into mushroom caps. Arrange in baking pan. Bake at 425 for 8-10 minutes. Makes 24.
      Is that the one?!