Ingredients
1/2 cup fresh basil leaves1/2 cup fresh parsley sprigs1/2 cup chopped pecans3 garlic cloves, peeled2/3 cup cooked wild rice2 tablespoons grated Parmesan cheese2 tablespoons cream cheese, softened1 tablespoon olive oil1 teaspoon chili sauce4 bone-in pork loin chops (8 ounces each)1/2 teaspoon lemon-pepper seasoning1 tablespoon butter
Preparation
In a food processor, combine the basil, parsley, pecans and garlic; cover and process until blended. Transfer to a small bowl; add the rice, cheeses, oil and chili sauce.
Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper.
In a large skillet, brown chops in butter; cool for 5 minutes. Fill with rice mixture; secure with toothpicks if necessary. Place in a 13x9-in. baking dish coated with cooking spray.
Bake, uncovered, at 350° for 28-32 minutes or until a thermometer reads 160°. Discard toothpicks.
