For dinner last night, I decided the thick cut pork chops I had were begging to be stuffed.
The review by my father was "Good idea! Like stuffed peppers. Next time, we put some green peppers chopped in it maybe." My husband thought it was delicious. My toddler gobbled it all up but my elementary school aged daughter hates tomatoes and didn't enjoy it. Sadly for her, I will continue to feed her dishes with tomatoes in it. Because I am raising two future foodies.
3 thick cut Pork chops
1 to 1 1/2 cups cooked Rice
2 Carrots, peeled, finely chopped *
5 dried Polish mushrooms, crumbled
1 tablespoon, Parsley
1 teaspoon, Marjoram
Salt and Pepper, to taste
1 can Tomato Sauce
Slice a pocket into each pork chop, using the bone as a guide to the back so that you don't cut all the way through.
Mix together the rice, carrots, mushrooms, egg, parsley, marjoram, salt and pepper.
Stuff into the pork chop and pour the remainder around the outside area of the pork chops in the baking pan.
Pour the tomato sauce on top of everything.
Bake covered with aluminum foil on 350 degrees until pork inside temperature is about 170-175. About 45 minutes to an hour.
* Because I sneak vegetables in my family constantly.
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