Stuffed Pork Chops

These juicy chops are bursting with creamy, rich risotto-style stuffing. Serve them with veggies or a green salad.

3 tsp margarine, divided
1 small onion, finely chopped (about 1/2 cup)
1 cup cooked white rice
3/4 cup chicken broth, divided
1/4 cup shredded mozzarella cheese
1/4 cup ricotta cheese
2 Tbsp grated parmesan cheese
1 Tbsp chopped fresh thyme or 1 tsp dried thyme
4 boneless center-cut loin pork chops (about 4 oz each),trimmed
Fresh thyme sprigs for garnish

In a medium nonstick skillet, melt 2 tsp of margarine over medium heat. Add onion; saute until softened, about 5 minutes. Remove skillet from heat. Stir in rice, 1/4 cup of broth, cheeses, and thyme. Mix well.

Using a sharp knife, cut a deep horizontal pocket in each chop. Spoon rice minture into pockets, dividing evenly. Secure openings with toothpicks.

Place the same skillet over medium-high heat. Add chops; cook until browned, turning once, about 2 minutes per side. Add remaining broth. Reduce heat to medium; cover and cook until chops are cooked through, about 10 minutes. Place on serving plates; remove toothpicks. Garnish with thyme sprigs and serve with pan juices on the side.

Serves 4

*Time saving tip: Cook double the amount of rice you need and freeze the remainder. Cool the rice to room temperature and place it in an airtight plastic bag or lidded container. Freeze it for up to 6 months. To reheat, break the rice into pieces. Add approximately 2 Tbsp of water or broth per cup of rice and simmer.