Baked Stuffed Pork Chops

Baked Stuffed Pork Chops

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Servings: 4
Calories: 408


  • 2 oz long-grain brown rice
  • 2 tbsp vegetable oil
  • 4 spare rib pork chops trimmed and boned
  • 1 small onion skinned and finely chopped
  • 2 oz seedless raisins
  • 8 oz can pineapple drained and chopped, juice reserved
  • 3 tbsp chopped parsley
  • salt and freshly ground pepper


  • Bring a pan of salted water to the boil and cook the rice for about 30 minutes until almost tender. Drain well.
  • Heat the oil in a large pan and brown the chops well. Cool them, then slit three-quarters of the way through each chop to form a large pocket.
  • Brown the onion in the oil remaining in the pan. Stir in the raisins with the pineapple, cooked rice, parsley and seasoning.
  • Place the chops in a shallow ovenproof dish. Use the rice mixture to stuff them. Spoon round 60 ml (4 tbsp) pineapple juice. Season, cover the dish tightly and cook in the oven at 180°C (350°F) mark 4 for 1 - 1 1/4 hours. Baste once with the juice during cooking.
Calories: 408 kcal
Carbohydrates: 34 g
Protein: 31 g
Fat: 17g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 90 mg
Sodium: 73 mg
Potassium: 775 mg
Fiber: 3 g
Sugar: 9 g
Vitamin A: 287 IU
Vitamin C: 12 mg
Calcium: 36 mg
Iron: 2 mg
Ingredients Pork, Pork Chop
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