For 4 pork chops with pockets.
1 cup cooked rice....a mix of wild and white is good, but I like cooked brown rice best or even arborio rice.
Sautee 2 green onions, cut up with the tops in 2 T butter until soft. Remove from the heat and add 2 tsps chopped parsley the cup of cooked rice, 1 rounded T of dried cranberrys ( I chop them so they mix with the rice better).
Mix a slurry of 1/4 cup chicken broth ( water will do if you don't have any broth handy, or even a dry white wine) and 1 T flour, mix with the rice onion stuff in the pan and cook a few minutes to thicken the flour so the mix will hold together. Remove from the heat, add salt and pepper to taste and stuff into 1 1/2 inch pork chops and bake at 375 for about 25 minutes.
Linda c

Here's an oldie but a goody. It's not stuffed chops but the pork flavor soaks down into the rice:

PORK CHOP CASSEROLE
4 thick pork chops
6 TBL raw rice
1 onion, sliced thin
1 tomato, sliced thin
4 slices green pepper
Salt & pepper to taste
Dash of marjoram
Dash of thyme
1 10 1/2 oz can consomme

Brown the chops & place on top of raw rice in casserole. Add pork chop drippings. Place slices of onion, tomato & green pepper on each chop. Salt & pepper each chop & sprinkle w/herbs. Pour consomme on top, cover & bake in a preheated 350° oven for 1 hour.~~

Ginger, thanks for this recipe. I enjoy casserole type meals and would prefer this to having to 'stuff' a chop, LOL. I'm always looking for the easy way out!

Thanks Linda and Ginger. They both sound great!!

Oh this does sound tasty!

Thnaks for posting, we will probably have this for dinner this weekend.

Alexa

You're welcome! Woodie & Orso, if you try it I hope you like it. It's pretty simple, nothing fancy.