Saucy Pilaf-stuffed Pork Chops

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Since becoming an 'empty nester', I'm always on the lookout for delicious dishes that yield 2 servings to avoid constantly eating leftovers. This is from TOH Quick Cooking Magazine. This dish would be handy for working couples and single people too.”

Ingredients Nutrition

  • 12 cup water
  • 12 cup uncooked instant rice
  • 14 cup shredded carrot
  • 14 cup shredded zucchini
  • 14 teaspoon onion salt
  • 14 teaspoon pepper, divided
  • 2 bone-in pork loin chops (1 1/2 inches thick)
  • 18 teaspoon salt
  • 1 tablespoon butter
  • 34 cup beef broth
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water
  • 14 teaspoon browning sauce (optional)


  1. Preheat oven to 350 degrees.
  2. In a saucepan, bring 1/2 cup water to a boil.
  3. Add rice.
  4. Remove from heat; cover and let stand for 5 minutes.
  5. Fluff rice with a fork.
  6. Stir in carrots, zucchini, onion salt and 1/8 teaspoon pepper; set aside.
  7. Cut a pocket in each pork chop; sprinkle with salt and remaining pepper.
  8. In a skillet, brown chops in butter; cool for 5 minutes.
  9. Stuff each chop with 1/2 pilaf mixture.
  10. Place in an ungreased 11-in x 7-in x 2-in baking dish.
  11. Pour the beef broth over the chops.
  12. Cover and bake for 25-30 minutes, or until a meat thermometer inserted reads 160 degrees.
  13. Remove chops and keep warm.
  14. Pour cooking juices into a saucepan.
  15. Combine corn starch and cold water until smooth; stir into juices.
  16. Bring to a boil; cook and stir until thickened.
  17. Stir in browning sauce, if desired.
  18. Serve over pork chops.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a