Celebrate the season with an easy, elegant and impressive dinner. Baked Stuffed Pork Chops with Wild Rice, Date and Apple Stuffing are simple to make and are filled with fresh fall flavor.

Stuffed Pork Chop with wild rice on top of a plate of green beans.


Stuffed Pork Chops

We love all the flavors of fall and look forward to Thanksgiving dinner beginning in September, basically. But then I make a bunch of turkey dinners to share here for all of you….and by the time Thanksgiving rolls around we’re kinda tired of the big bird.

Enter these glorious Baked Stuffed Pork Chops with Wild Rice Stuffing. They’re juicy, tender and stuffed with an aromatic wild rice stuffing that’s studded with crisp apples and juicy dates. It’s the perfect way to enjoy a fall or winter dinner that’s not an actual turkey.

Stuffed Pork Chops are a fantastic special occasion dinner and are sure to impress….plus, they’re super easy to make and you can even prep them in advance for an easy entertaining entree.

Stuffed Pork chop on a plate with green beans and a platter with pork chops in the background.

How To Make Stuffed Pork Chops

I love that I can prep my Stuffed Pork Chops in advance so I’m not fussing with raw meat when my guests arrive.

  1. Lay the pork chops on a flat surface like a cutting board or silicone mat.
  2. Cut a small pocket in the pork chop, horizontally, cutting as close to the bone as possible without cutting all the way through.
  3. Heat the oil in a saucepan.
  4. Add the celery and onion, cook until softened.
  5. Stir in the garlic.
  6. Add the rice and cook for 1 minute.
  7. Stir in the sage and thyme.
  8. Add the Chicken Stock, apple cider and sauce. Bring to a boil
  9. Reduce the heat to low, cover and simmer.
  10. When all the liquid is absorbed, stir in the walnuts, dates and apples.
  11. Stuff the pork chops with the rice stuffing.
  12. Heat a large skillet over medium heat and add the remaining olive oil.
  13. Add the chops to the skillet and brown on both sides.
  14. Transfer the skillet to the oven and cook for 10 minutes until the pork reaches 145ĖšF.
  15. Remove from the oven and cover for 5 minutes.

Serve immediately

Serving bowl with wild rice stuffing.

How To Make In Advance

You can prep the pork chops in advance and stored in the refrigerator, covered, for up to 24 hours. Let the pork chops stand at room temperature for 30 minutes before cooking.

Stuffed Pork Chops can also be frozen after stuffing by wrapping tightly in plastic wrap and then wrapping in foil. Transfer to a freezer bag and freeze for up to 30 days. Thaw completely before cooking according to the recipe instructions.

Wild Rice stuffed Pork chops on a pile of green beans.

What To Serve Them With Stuffed Pork Chops

Stuffed Pork Chops go so well with a lot of our favorite side dishes and are perfect with these simple green beans for a complete meal. And donā€™t forget this Sparkling Christmas Sangriaā€¦.because friends and family always deserve a toast.

We also love something heartier like our favorite Mashed Potatoes or Scalloped Corn Casserole.

More Easy Pork Recipes

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Stuffed Pork Chop with wild rice on top of a plate of green beans.

Get the Recipe: Stuffed Pork Chop Recipe with Wild Rice, Date and Apple Stuffing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Tender juicy pork chops stuffed with a wild rice and date stuffing are a wonderful dinner for elegant evenings.
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Ingredients

  • 4 Bone-In Ribeye Pork Chops, cut about 1 inch thick
  • 1 tablespoon olive oil
  • 2 large celery stalks, diced
  • 1 cup finely diced onion
  • 2 garlic clove, minced
  • 1 cup wild rice
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 2 cups chicken broth
  • 1 cup apple cider
  • 1 teaspoon kosher salt
  • 3/4 cup chopped walnuts
  • 1/2 cup chopped dates
  • 1 Fuji apple, cored and chopped
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil

Equipment

  • 1 skillet

Instructions 

  • On a cutting board or silicone mat, carefully cut a small pocket in the pork chop by laying the chop on its side and cutting horizontally, being careful not to cut all the way through the chop. Set aside.
  • Heat oil in a large saucepan over medium heat. Add the chopped celery and onion, cooking until softened, approximately 5-6 minutes.
  • Stir in garlic and cook about 2 minutes. Add the rice and cook for one minute, stirring constantly. Stir in the sage and thyme. Add broth, apple cider and salt. Increase the heat and bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes.
  • Uncover, stir, and continue cooking, uncovered, stirring occasionally, until all the liquid is absorbed and the rice is tender, about 30 minutes.
  • While the rice is cooking, toast the walnuts in a small skillet over medium heat until fragrant. Transfer to a plate to cool. Once the rice is cooked, stir in the walnuts, dates and chopped apple. Season with salt and pepper to taste.
  • Preheat oven to 375 degrees.
  • Stuff the pork chops with 1/2 cup of the wild rice stuffing and season both sides with salt and pepper.
  • In a large skillet over medium heat, heat 1 tablespoon olive oil. Add chops to skillet and cook until golden brown, about 2 minutes. Turn the chops and continue cooking the other side until golden.
  • Transfer the skillet to the oven and cook for 10 minutes or until the pork chops are cooked through. Use the following temperature when preparing pork: cook pork chops to an internal temperature between 145Ā°F (medium rare) to 160Ā°F (medium), followed by a 5 minute rest.
  • Serve immediately.

Notes

To make ahead and freeze, follow instructions all the way to the point of stuffing the chops.
Wrap tightly in plastic wrap and then wrap in foil.
Place the wrapped chops in a freezer bag and freeze up to 30 days.
To cook, thaw completely and then cook according to the directions above.
Serving: 0g, Calories: 686kcal, Carbohydrates: 65g, Protein: 40g, Fat: 32g, Saturated Fat: 6g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 1100mg, Potassium: 1208mg, Fiber: 8g, Sugar: 26g, Vitamin A: 143IU, Vitamin C: 15mg, Calcium: 84mg, Iron: 3mg
Author: Kellie
Course: Dinner
Cuisine: American