Curried Raisin Rice Stuffed Pork Rib Chops with Caramelized Onions and Mushrooms
Preparation: 60 min.
Cooking: 50 min.
Total: 110 min.
- 4 rib pork chops , 1.5 inch thick
- 1/2 Lb white rice
- 2 Tbsp butter , divided
- 1/2 tsp curry powder
- 4 Tbsp golden raisins
- 1/2 tsp salt
- 3 Tbsp olive oil
- 2 white medium onions , peeled and cut into eigths
- 3/4 Lb fresh mushrooms , sliced
- kitchen string
Heat the oven to 375 ℉. Prepare rice according to box directions and transfer into a medium size bowl. Add 1 normal Tbsp butter, curry powder, raisins and salt. Mix together.
Cut a pocket in the sides of the chops and stuff each with about 1/3 cup of the curried rice mixture. Tie together with kitchen twine. Place stuffed chops on a rack in shallow roasting pan. Bake, uncovered, until for 40-50 minutes or until internal temperature reaches 160 ℉. when instant-read thermometer is inserted into thickest part of meat and not touching stuffing. Transfer stuffed chops to a cutting board. Loosely cover with foil; let rest for 5 minutes. Remove and discard kitchen twine before serving.
Meanwhile, heat oil and remaining tablespoon of butter in a heavy skillet. Add onions and cook on low-medium heat for 15 minutes, stirring occasionally. Add mushrooms and cook an additional 10 minutes.
To serve, warm dinner plates. Put one chop on each plate and divide onion-mushroom mixture and top chops.