Pesto Rice-Stuffed Pork Chops

When the kids are with their dad Charlie and I like to make things for dinner that they wouldn't like. The recipe calls for no salt but next time I make it I would definitely add some to the rice stuffing and maybe some sprinkled on the pork itself.  Here is last nights dinner:

Pesto Rice Stuffed Pork Chops

1/2 C fresh basil leaves
1/2 C fresh parsley sprigs
1/2 C chopped pecans
3 garlic cloves, peeled
2/3 C wild rice
2 tbl grated Parmesan cheese
2 tbl cream cheese, softened
1 tbl olive oil
1 tsp chili sauce
4 bone-in pork loin chops
1/2 tsp lemon pepper seasoning
1 tbl butter

In a food processor, combine the basil, parsley, pecans, and garlic; cover and process until blended.  Transfer to a small bowl; add the rice, parmesan cheese, cream cheese, oil, and chili sauce.  Cut a pocket into each pork chop by slicing almost to the bone.  Sprinkle the pork chops with the lemon pepper.
In a large skillet, brown pork chops in butter; cool for 5 minutes.  Fill with rice mixture; secure with toothpicks if necessary.  Place in a 13x9 in baking dish coated with cooking spray.
Bake uncovered at 350 degrees for 28-32min or until thermometer reads 160 degrees.

This recipe is from Taste of Home