Stuffed Pork Chops

1 c rice
4 pork chops
1 bell pepper
1 TB hoision sauce
1 TB soy sauce
2 garlic cloves
1 Tb vegetable oil
1 small onion
Salt and pepper to taste

Directions
 Cook rice. If your using thicker pork chops carefully slice them in half but not all the way through. You want to make a little pocket for the rice. I bought thinner pork chops, so I can just fold them over and stuff them. The thinner chops make smaller stuffed pork chops.


Mix 1/2 cup rice with the hoision sauce, 1/2 bell pepper chopped into small pieces, and minced garlic.









Take the rice mixture and spoon it into the pork chop. Do not over stuff the chops they won't be as easy to close and it gets messy. Close the pork chops with a tooth pick to keep the rice from falling out.

This is what over stuffed looks like. 

You just end up with burnt rice in pan.

Add salt and pepper to taste. Brown the pork chops so they get a nice color on them. 

Then bake them for 15 minutes. Longer if you used the thicker cuts of meat.









While the pork chops are baking saute the remaining bell pepper and onion. I seasoned/sauteed it with a lot of red pepper, 1 tsp curry powder, 1/2 tsp all spice, 1 tsp chilli powder, 1 tsp garlic salt and then added 1 c chicken stock to allow it to simmer into a sauce until the pork chops were done. You can saute/season them with anything even just soy sauce is good.

Take the remaining white rice and put on the plates. Top it with the pepper and onion mixture.

After you remove the pork chops from the oven carefully remove the tooth picks. You need to do quickly so they are still hot when you serve them to your guests. Put on the plate with the rice covered in onions and peppers and enjoy!










I ate my stuffed pork chop with leftover pork lo mien and it was delicious, so it can work with almost any sides.