STUFFED PORK CHOPS

pork chop thick

3 (5 oz.) packages yellow rice, prepared according to the box directions, 2 green onions, chopped, 4 bone-in pork loin chops, 1 1/4 inch thick, 1/2 teaspoon seasoning salt, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, 1/2 teaspoon granulated garlic, 3 tablespoons butter and 1 tablespoon shortening, melted.

Cook the rice according to the package directions with the following exception, replace the water with chicken broth. Add the cooked rice to a bowl, add the green onions mix and set aside.  Preheat oven to 350 degrees. Cut a pocket in the pork chops, slicing from the fat side to the bone. Rub each chop with the oil,  sprinkle the salt, pepper, thyme, and garlic on the chops, rub in.  Get out a heavy skillet add the butter and shortening melt, add the chops and sear on both sides.  Remove the chops from the skillet, evenly divide the stuffing and stuff each chop pocket.    Pour the butter from the skillet into a baking dish, add the chops to the baking dish, cover with foil and bake for 20-25 minutes or until the juices from the chops runs clear.  Remove the foil the last 10-minutes of baking.  Remove the chops from the baking dish.  Pour the pan juices and 1/2 cup of white wine into the skillet, add 1 tablespoon of seasoned flour and stir together until the contents come to a boil. When it comes to a boil the sauce will thicken, cook another 2 minutes on heat.  This is the sauce you will spoon over the chops.

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