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Ingredientes
- 4 extra thick (1 1/2 inches) pork chops
- 1/2 c. cooked brown or white rice
- 2 green onions, minced
- 1 clove garlic, minced or pressed
- 1/2 tsp. dried marjoram leaves
- 1/4 tsp. salt
- 2 tbsp. olive or salad oil
- 1 1/2 c. dry white wine or chicken broth
- 3/4 c. whipping cream
- 1 tbsp. green peppercorns or capers
- Tomato wedges & parsley for garnish
Direcciones
- From fat side of each pork chop, cut a pocket with the tip of a sharp knife.
- Mix rice, onions, garlic, marjoram and salt. Divide mixture among the chops. Pack in well. Skewer shut with toothpicks.
- Heat oil in heavy skillet. Slowly brown chops on both sides.
- Add wine or broth. Cover and simmer 30 minutes.
- Remove chops and keep warm.
- Boil liquid in pan down to about 1/2 cup (it should appear thickened and glossy). Stir in cream and peppercorns or capers. Boil 3 to 5 minutes until thickened.
- Pour over chops or serve separately in a bowl. Garnish chops with tomato wedges and parsley and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 404 | |
| Calories from Fat 272 | 67% |
| Total Fat 30.38g | 38% |
| Saturated Fat 11.84g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 920mg | 38% |
| Potassium 461mg | 13% |
| Total Carbs 8.8g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.8g | 1% |
| Protein 8.82g | 14% |
