1 pgk. (8.8 oz.) read-to-serve long grain rice
1 pgk. (10 oz.) frozen mixed vegetables
3/4 tsp. garlic powder
3/4 tsp. Italian seasoning
4 boneless pork loin chops (6 oz. each)
2 Tbsp. butter
1 jar (15 oz.) Alfredo sauce
- Cook rice and vegetables according to package directions. Combine the vegetables, rice, 1/2 tsp. garlic powder and 1/2 tsp. Italian seasoning in a small microwave-safe bowl.
- Using a sharp knife, cut a pocket in each pork chop. Fill each shop with about 1/3 cup rice mixture; secure with toothpicks if necessary. Set aside remaining rice mixture.
- Brown chops on both sides in butter in a large skillet. Transfer to a greased 8-in. square baking dish. Cover and bake at 350 for 25-30 minutes or until meat thermometer reads 160. Combine Alfredo sauce and remaining garlic powder and Italian seasoning in a small saucepan; heat through. Cover and microwave remaining rice mixture on high for 30-45 seconds or until heated through. Serve with chops and sauce mixture.
Very good and pretty easy. Winston and Luke both enjoyed it, Luke even ate some of the vegetables. I used a four cheese Alfredo sauce, didn't use the toothpicks, and used a 9x13 pan to cook them. I forgot to cover it when I baked in the oven so I had some issues with whether or not the meat was cooked enough to eat. I have had problems in the past cooking meat which is why I usually stick to chicken. No one got sick so I guess it was done!