INGREDIENTS:
METHOD:
Heat a drizzle of olive oil in a pot.
Add onion, carrot and celery and cook until softened.
Add thyme and rice, then stir and cook for another minute.
Add chicken broth, water, salt and pepper.
Stir well, cover, and cook for 30 to 35 minutes or until the grains are tender.
Mix in crumbled bacon and walnuts.
Fluff with a fork and set aside.
Carefully cut a slit in each pork chop.
Place some stuffing into each pork chop cavity, and pack it in well.
Season the outside with cayenne, salt and pepper.
Dredge to fully coat in flour.
Heat a drizzle of oil in a skillet on medium-high.
Brown pork chops on all sides.
Set aside.
In the same skillet, melt butter and whisk in flour.
When the roux turns slightly brown, gradually pour in chicken broth while whisking.
Occasionally stir until thickened.
Add heavy cream, salt and pepper.
Stir well and allow to thicken again.
Place pork chops back in the gravy, spoon it over the top, cover, and cook for another 10 minutes.
I made this last night according to the recipe. It was fabulous!
These were easy and delicious.
I've made this several times so good! it turned out delicous. Thanks for this recipe!!!!
This was a really tasty and easy recipe.
I love making this!
You are a culinary genius! We loved the recipe.
Oh my goodness this is the most amazing recipe ever!
Fabulous recipe
I made this dish for dinner tonight and it was excellent.
Perfect and simple to make. My husband loved it!
OUTSTANDING
Absolutely delicious.
Simple, delicious. Thanks for another great recipe.
This is absolutely wonderful!
WOW!!! I am blown away by this SIMPLE, and very EASY, recipe!
This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!
the flavors were all very delicious.
What a beautiful recipe you put together for us.
AMAZING!
I am currently eating it by the bucket