Ingredients

• 1/2 cup fresh basil leaves
• 1/2 cup fresh parsley sprigs
• 1/2 cup chopped pecans
• 3 garlic cloves, peeled
• 2/3 cup cooked wild rice
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons cream cheese, softened  (I used leftover French Onion Dip!)
• 1 tablespoon olive oil
• 1 teaspoon chili sauce
• 4 bone-in pork loin chops (8 ounces each)
• 1/2 teaspoon lemon-pepper seasoning
• 1 tablespoon butter

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.

Source:  Taste of Home