Southwest Stuffed Pork Chops
4 (1 inch thick) H-E-B bone-in pork chops
2 cups H-E-B steamable frozen spanish rice
1/4 cup H-E-B frozen chopped onion
1/4 cup H-E-B frozen chopped green peppers
2 Large H-E-B eggs
2 Tablespoons Brisket rub
1/4 cup H-E-B more fruit apricot fruit spread for glaze
Heat oven to 450F. Spray a foil lined baking sheetwith non-stick cooki
ng spray and set aside.
Slice a pocket (2 inches deep) lengthwise along the meatside of each p
ork chop and set aside.
Combine the rice, onion, peppers and eggs in a medium-sizebowl and tos
s to coat ingredients.
Season both side of the pork chops with the seasoning rub.
Stuff the pork chops with the rice mixture and place onthe prepared ba
Bake the pork chops for 25-30 minutes or until the internaltemperature
reaches 160F using an instant read thermometer.
Place the apricot spread in a microwave safe bowl, coverwith plastic w
rap and heat on High power for 30 seconds.Brush the apricot spread on
each stuffed pork chop and serve
No Nutritional Information Available