½ cup cooked rice
2 green onions, minced
1 clove garlic, minced
½ tsp. dried marjoram leaves
¼ tsp. salt
2 tbsp. olive or salad oil
1½ cups chicken broth
¾ cup whipping cream
1 tbsp. green peppercorns or capers
tomato half and parsley for garnish
From
fat side of each pork chop, cut a pocket with the tip of a sharp
knife. Mix rice, onions, garlic, marjoram and salt. Divide mixture among the chops. Pack in well.
Skewer shut with toothpicks. Heat
oil in heavy skillet. Slowly brown chops
on both sides. Add broth. Cover and simmer 30 minutes. Remove chops and keep warm. Boil liquid in pan down to about ½ cup (it
should appear thickened and glossy). Stir
in cream and peppercorns or capers. Boil 3-5 minutes until thickened. Pour over chops or serve separately in a
bowl. Garnish chops with tomato half and parsley and serve immediately. This recipe serves 4 and takes about 35
minutes for preparation and 30-35 minutes simmering time. For 8 servings: Double the ingredients. You may have to use 2 skillets.
