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 cooking spray and set asi
Slice a pocket (2 inches deep) lengthwise along the meatside of each pork chop and set asi
Combine the rice, onion, peppers and eggs in a medium-sizebowl and toss to coat ingredient
Season both side of the pork chops with the seasoning rub.
Stuff the pork chops with the rice mixture and place onthe prepared baking sheet.
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 wrap and heat on High
power for 30 seconds.Brush the apricot spread on each stuffed pork chop and serve
No Nutritional Information Available