Pork Chops Forester

Recipe Description

Makes 6 servings


  • 3 cups hot cooked rice
  • 1/2 cup Onion, finely chopped
  • 1/2 cup 2 ounces grated Cheddar Cheese
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon crushed tarragon leaves
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 6 Pork chops, 1-1/2 to 2 inches thick
  • 2 tablespoons vegetable oil
  • 1 3/4 cups chicken broth
  • 1/4 cup Burgundy wine
  • 2 tablespoons cornstarch
  • 1 cup sliced fresh Mushrooms


  1. Combine rice with Onion, Cheese, parsley, tarragon, salt and pepper.
  2. Slit each chop from outer edge toward bone, making a pocket. Fill each pocket with 1/2 cup rice mixture; secure with toothpicks or small skewers.
  3. Cook Pork chops in vegetable oil until brown in large skillet, about 8 to 10 minutes. Pour off excess fat. Add chicken broth and wine. Bring to a boil.
  4. Reduce heat, cover, and simmer 30 to 35 minutes or until chops are tender. Remove chops; keep warm.
  5. Add cornstarch; combine with 1/4 cup water, and Mushrooms. Cook, stirring, about 2 minutes or until sauce is clear and thickened, and Mushrooms are cooked.
  6. Serve chops with sauce and remaining rice mixture.
This article uses material from the "Pork Chops Forester" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License