Pork chop Recipe: Curried Raisin Rice Stuffed Pork Rib Chops with Caramelized Onions and Mushrooms

Curried Raisin Rice Stuffed Pork Rib Chops with Caramelized Onions and Mushrooms

Ingredients:

• 4 pork rib chops, 1 1/2-inch thick
• 1 (7-ounce) bag white rice, (e.g. Success)
• 2 tablespoons butter - divided use
• 1/2 teaspoon curry powder
• 1/4 cup golden raisins
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 2 white onions, peeled and cut into eighths
• 12 ounces button mushrooms, sliced
• Kitchen twine*

Procedures:

1. Heat the oven to 375°F (190°C). Prepare rice according to box directions and transfer into a medium size bowl. Add 1 tablespoon butter, curry powder, raisins and salt. Mix together.
2. Cut a pocket in the sides of the chops and stuff each with about 1/3 cup of the curried rice mixture. Tie together with kitchen twine. Place stuffed chops on a rack in shallow roasting pan.
3. Bake, uncovered, until for 40 to 50 minutes or until internal temperature reaches 160°F (70°C) when instant-read thermometer is inserted into thickest part of meat and not touching stuffing.
4. Transfer stuffed chops to a cutting board. Loosely cover with foil; let rest for 5 minutes. Remove and discard kitchen twine before serving.
5. Meanwhile, heat oil and remaining tablespoon of butter in a heavy skillet. Add onions and cook on low-medium heat for 15 minutes, stirring occasionally. Add mushrooms and cook an additional 10 minutes.
6. To serve, warm 4 dinner plates. Put one chop on each plate and divide onion-mushroom mixture and top chops.

Makes 4 servings.