Directions:
- 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 13-in. x 9-in. baking dish coated with cooking spray.
- Bake, uncovered, at 350° for 28-32 minutes or until a meat thermometer reads 160°. Discard toothpicks. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 464.37 Kcal (1944 kJ) | ||
| Calories from fat | 340.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.82g | 58% | |
|---|---|---|---|
| Cholesterol | 67.43mg | 22% | |
| Sodium | 133.58mg | 6% | |
| Potassium | 384.9mg | 8% | |
| Total Carbs | 11.87g | 4% | |
| Sugars | 1.95g | 8% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 21.97g | 44% | |
| Vitamin C | 11.7mg | 20% | |
| Iron | 2.4mg | 13% | |
| Calcium | 105.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 319.52 Kcal (1338 kJ) | ||
| Calories from fat | 234.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.02g | 58% | |
|---|---|---|---|
| Cholesterol | 46.4mg | 22% | |
| Sodium | 91.91mg | 6% | |
| Potassium | 264.84mg | 8% | |
| Total Carbs | 8.17g | 4% | |
| Sugars | 1.34g | 8% | |
| Dietary Fiber | 2.5g | 15% | |
| Protein | 15.12g | 44% | |
| Vitamin C | 8.1mg | 20% | |
| Iron | 1.6mg | 13% | |
| Calcium | 72.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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