Rice Stuffed Pork Chops

Rice Stuffed Pork Chops are tender, juicy and full of delicious flavor. Thick pork chops stuffed with rice, peppers and onions and glazed with bbq sauce.

Grilled Pork Chops are on our dinner menu at least once a week and our favorite sides are usually rice pilaf and grilled corn on the cob.

We took that dinner combo and created this stuffed pork chops recipe. The rice filling makes the most tender and juicy pork chops!

Step-By-Step Directions

1. Cut the onions and bell peppers into bite-size pieces. Cook in a deep skillet or dutch oven with olive oil, stirring occasionally until vegetables are softened.
2. Remove from heat and stir in cooked rice. Season with garlic and salt.

3. Slice a pocket into each pork chop, not cooking all the way through, leaving about 1/2 inch at each end.
4. Stuff each pork chop with about 1/2 cup of the rice mixture.
5. Drizzle the pork chops with olive oil and sprinkle with rub.

6. Grill pork chops over indirect fire with the grill closed for 10 minutes.
7. Brush bbq sauce over the pork chops and then flip them.
8. Brush the other side with bbq sauce and continue to cook with the grill closed.
9. Continue to cook until pork chops reach 145° using a digital meat thermometer, making sure that the thermometer is checking the pork chop, not the rice filling.

10. Remove pork chops from the grill and rest 5 minutes before serving.

11. Serve pork chops with remaining rice pilaf if desired.

Recipe Notes

• Storage: Store leftover pork chops in an airtight container in the refrigerator up to 3 days. Leftover rice can be stored in an airtight
• Reheat: Place pork chops on a lined baking sheet and cook in a 350° oven for 10-12 minutes or until heated through.

More Stuffed Pork Recipes to Try

• Grilled Stuffed Pork Chops are filled with sautéed mushrooms, zucchini and smoked gruyere cheese for a delicious dinner.
• Jalapeno Popper Pork Chops are filled with cream cheese and jalapeno filling, wrapped in bacon and a favorite on the grill.
• Grilled Stuffed Pork Tenderloin is filled with mushrooms, spinach and onions and makes a delicious holiday dinner.

Get a delicious dinner on the table tonight with these Rice Stuffed Pork Chops for a family favorite that is so easy to grill!

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Rice Stuffed Pork Chops

Rice Stuffed Pork Chops are tender, juicy and full of delicious flavor. Thick pork chops stuffed with rice, peppers and onions and glazed with bbq sauce.

Prep Time10 minutes mins

Cook Time35 minutes mins

Course: Pork Chops

Cuisine: American

Keyword: grilled pork chops, pork chops with rice, stuffed pork chops

Servings: 4 Servings

Calories: 937kcal

Ingredients

• 4 pork chops thick cut, boneless
• ¼ cup olive oil divided use
• 2 cups bell peppers seeded and diced
• 1 cups onions diced
• 3 cups white rice cooked
• 1 tablespoon granulated garlic
• 1 teaspoon salt
• 1 tablespoon Out SPG Seasoning or season salt
• ½ cup Out Grilling Sweet and Tangy BBQ Sauce or homemade bbq sauce

Instructions

• Prepare a grill fire to 350° using hickory or oak for smoke flavoer.
• Cook onions and peppers in a deep skillet or dutch oven with 2 tablespoons of olive oil, stirring occasionally until vegetables are softened.
• Remove from heat and stir in cooked rice. Season with garlic and salt.
• Slice a pocket into each pork chop, not cooking all the way through, leaving about 1/2 inch at each end.
• Stuff each pork chop with about 1/2 cup of the rice mixture.
• Drizzle the pork chops with remaining olive oil and sprinkle with rub, coating both sides.
• Grill pork chops over indirect fire with the grill closed for 10 minutes.
• Brush bbq sauce over the pork chops and then flip them.
• Brush the other side with bbq sauce and continue to cook with the grill closed.
• Continue to cook until pork chops reach 145° using a digital meat thermometer, making sure that the thermometer is checking the pork chop, not the rice filling.
• Remove pork chops from the grill and rest 5 minutes before serving.
• Serve with remaining rice pilaf if desired.

Notes

• Storage: Store leftover pork chops in an airtight container in the refrigerator up to 3 days. Leftover rice can be stored in an airtight
• Reheat: Place pork chops on a lined baking sheet and cook in a 350° oven for 10-12 minutes or until heated through. Reheat rice in a pan with 1 tablespoon of water over medium heat, stirring until heated through.

Nutrition

Serving: 1g | Calories: 937kcal | Carbohydrates: 135g | Protein: 41g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1027mg | Potassium: 982mg | Fiber: 5g | Sugar: 17g | Vitamin A: 2419IU | Vitamin C: 99mg | Calcium: 77mg | Iron: 3mg

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