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Nutrition Facts
Serving Size 145 g
(Approx. 8 Servings)
Amount Per Serving
Calories 310 Calories From Fat 90
% Daily Value*
Total Fat 10 g 16%
Saturated Fat 3 g 16%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 950 mg 40%
Total Carbohydrate 29 g 10%
Dietary Fiber 1 g 3%
Sugars 4 g
Protein 24 g
Vitamin A 2% Iron 4%
Vitamin C 6% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Southwest Stuffed Pork Chops

Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

4 Central Market Natural Bone-In Pork Loin Chops, 1 inch thick
2 cup(s) H-E-B Steamable Spanish Rice, frozen
1/4 cup(s) H-E-B Chopped Onion, frozen
1/4 cup(s) H-E-B Chopped Green Peppers, frozen
2 H-E-B Large Grade AA Eggs
2 Tbsp H-E-B Texas Originals Brisket Rub
1/4 cup(s) H-E-B More Fruit Apricot Spread, for glaze
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Heat oven to 450°F.
Spray a foil lined baking sheet with non-stick cooking spray and set aside.
Slice a pocket (2 inches deep) lengthwise along the meat side of each pork chop and set aside.
Combine the rice, onion, peppers and eggs in a medium-size bowl and toss to coat ingredients.
Season both side of the pork chops with the seasoning rub.
Stuff pork chops with rice mixture and place on prepared baking sheet.
Bake pork chops for 25-30 minutes or until internal temperature reaches 160°F using an instant read thermometer.
Place apricot spread in a microwave safe bowl, cover with plastic wrap and heat on high power for 30 seconds.
Brush apricot spread on each stuffed pork chop and serve.



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