Pesto Rice-Stuffed Pork Chops

Pork chops rate right up there with chicken in my opinion....good as long as it's doctored up. I enjoy pesto so when I came across this recipe for pesto rice stuffed in to pork chops, I knew I had to try it. My husband didn't care for this as much as I did, so it won't be making it in to our recipe "rotation", however I did think it was very good.

Pesto Rice Stuffed Pork Chops (ToH Aug/Sept '08)
1/2 cup fresh basil leaves
1/2 cup fresh parlsey sprigs
3 garlic cloves, peeled
1/2 chopped pecans
2/3 cup cooked wild rice
2 Tbls grated Parmesan cheese
2 Tbls cream cheese, softened
1 Tbls olive oil
1 tsp chili sauce
4 bone-in pork loin chops (I used boneless and it worked)
1/2 tsp lemon pepper seasoning
1 Tbls butter

In a food processor, combine the basil, pecans, parsley 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 baking dish coated with cooking spray. Bake, uncovered, at 350 degrees for 30 minutes, or until meat thermometer reads 160 degrees. Serves 4.