Curried Raisin Rice Stuffed Pork Rib Chops with Caramelized Onions and Mushrooms

• From: National Pork Board

Ingredients

• 4 pork rib chops, 1 1/2-inch thick

• 1 7 oz bag white rice, (e.g. Success)

• 2 Tbs butter, divided

• 1/2 tsp curry powder

• 1/4 cup golden raisins

• 1/2 tsp salt

• 3 Tbs olive oil

• 2 white onions, peeled and cut into eighths

• 12 oz button mushrooms, sliced

• kitchen twine

Pork goes beautifully with bursts of sweet flavors, like the raisins in this elegant dish that will wow your guests.

Directions

• Heat the oven to 375° F. Prepare rice according to box directions and transfer into a medium size bowl. Add 1 tablespoon butter, curry powder, raisins and salt. Mix together.
• Cut a pocket in the sides of the chops and stuff each with about 1/3 cup of the curried rice mixture. Tie together with kitchen twine. Place stuffed chops on a rack in shallow roasting pan. Bake, uncovered, until for 40-50 minutes or until internal temperature reaches 160° F. when instant-read thermometer is inserted into thickest part of meat and not touching stuffing. Transfer stuffed chops to a cutting board. Loosely cover with foil; let rest for 5 minutes. Remove and discard kitchen twine before serving.
• Meanwhile, heat oil and remaining tablespoon of butter in a heavy skillet. Add onions and cook on low-medium heat for 15 minutes, stirring occasionally. Add mushrooms and cook an additional 10 minutes.
• To serve, warm 4 dinner plates. Put one chop on each plate and divide onion-mushroom mixture and top chops.