Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups hot cooked rice
- 1/2 cup onion, finely chopped
- 1/2 cup 2 ounces grated Cheddar cheese
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon crushed tarragon leaves
- 3/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 6 pork chops, 1-1/2 to 2 inches thick
- 2 tablespoons vegetable oil
- 1 3/4 cups chicken broth
- 1/4 cup burgundy wine
- 2 tablespoons cornstarch
- 1 cup sliced fresh mushrooms
- =
Directions
Combine rice with onion, cheese, parsley, tarragon, salt and pepper.
Slit each chop from outer edge toward bone, making a pocket. Fill each pocket with 1/2 cup rice mixture; secure with toothpicks or small skewers. Cook pork chops in vegetable oil until brown in large skillet, about 8 to 10 minutes. Pour off excess fat. Add chicken broth and wine. Bring to a boil. Reduce heat, cover, and simmer 30 to 35 minutes or until chops are tender. Remove chops; keep warm.
Add cornstarch; combine with 1/4 cup water, and mushrooms. Cook, stirring, about 2 minutes or until sauce is clear and thickened, and mushrooms are cooked. Serve chops with sauce and remaining rice mixture.