Rice-Stuffed Pork Chops

1. 1

   In a large saucepan, combine the water, butter and rice with contents of sauce mix. Bring to a boil; stir. Reduce heat; cover and simmer for 4 minutes or until the rice is almost tender. Let stand for 5 minutes.

2. 2

   Meanwhile, moisten pork chops with water; dip in coating mix. Cut a pocket in each chop; fill with rice mixture. Place in an ungreased 13-in. x 9-in. baking dish. Spoon remaining rice around chops. Bake, uncovered, at 425u00b0 for 25-30 minutes or until a thermometer reads 145u00b0. Let meat stand for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

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