Rice Stuffed Pork Chops

1. 1

   Combine rice, 2 cups water and salt. Bring to a boil. Simmer 40 minutes or until rice is tender. Add parsley and almonds; mix and set aside. Bring 1 cup water to boil. Add onion soup mix. Set aside. Cut deep pockets in chops; brown in hot oil. Cool. Stuff with rice mixture and place in a 2-quart casserole. Pour onion soup mixture over chops. Sprinkle with pepper. Cover and bake at 350u00b0 for 1 hour or until chops are tender. Yield: 2 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.