Stuffed Pork Chops with Wild Rice, Date and Apple Stuffing
Disclaimer: A big thank you to the National Pork Board (NPB) for sponsoring this post. All opinions and statements are my own.
Celebrate the season with an easy, elegant and impressive dinner. Stuffed Pork Chops with Wild Rice, Date and Apple Stuffing are simple to make and are filled with fresh fall flavor.
To inspire people across the country to take the time to give and say thanks, the National Pork Board (NPB) is celebrating “Porksgiving” from November 2, 2015 through the end of the year. So, this season, take the time to say thanks to someone who gives back – whether it’s loved ones who make time for their local community, a neighbor in the military or a co-worker who volunteers. Whoever it is, show them your appreciation this Porksgiving by serving up a new pork recipe.
I have a lot to be thankful for…a dream job that makes me skip around all day long, a beautiful family that drives me insane almost daily, a wonderful circle of friends that are ready and willing to help out (or party) at a moments notice. It’s a pretty fabulous life that I try to remember to be grateful for every single minute of every single day….even when life gets sticky and messy and complicated and stressful. I try to reflect on the wonderful things I have been blessed with in my life, sharing my thankfulness with friends and family through food.
I entered into the whole blogging thing as a way to bring joy into the lives of those I love through food. Sharing recipes with friends and family….teaching them that they can make amazing food, too, that’s what really brought a smile to my face. Then, my circle of food loving readers grew…and my circle of food loving friends exploded. The people I’ve met on this journey have truly inspired me to be a better person both in my everyday life and my professional life. They’ve brought a new kind of perspective to my little corner of the internet by sharing their life stories and experiences associated with food.
To you, all of my lovely internet friends…my loyal readers and family, I’m eternally grateful for all of you and the growth you all helped me experience. For helping create a place of fun food and elegant meals, inspiring stories and silly mishaps, good and bad videos, and a blossoming career…I’m thankful. And an extra special thank you to my friend, Allie from Baking a Moment. We met this time last year at a blogging event and she is truly the most selfless person I’ve ever met. So genuine and caring…and always willing to lift you up when you’re not having such a great day. She shares her knowledge, expertise and is a true cheerleader to so many. I’m so grateful to call her my friend. So, to show you my gratitude I created an easy, but elegant, meal to share with all of you. Sometimes when I create new recipes, I like to test them out on friends and family. since Allie is right down the street she gets to act as my guinea pig pretty often. Every Christmas we try to mix it up a bit with something a little different. The day is pretty long, I don’t really like to spend a whole lot of time in the kitchen. That’s where these Stuffed Pork Chops with Wild Rice, Date and Apple Stuffing are really winning. You can make them ahead of time and freeze them if you really want to work ahead. (YES!!! Freeze them!)
They’re really simple to make and the wild rice stuffing is loaded with toasted walnuts, dates and apples, fresh seasonal flavor! They’d be perfect with these simple green beans for a complete meal. And don’t forget this holiday cocktail….because friends and family always deserve a toast. Happy Porksgiving, friends!
Get inspired to give back with juicy, tender pork all season by visiting www.PorkBeInspired.com/Porksgiving. There, the National Pork Board will share inspiration via stories that feature how Americans are giving back and saying thanks with the gift of pork. Find more recipes to share during Porksgiving at www.Facebook.com/porkbeinspired and follow the brand on Twitter, Pinterest and Instagram. You can also check out my recipe on the Pork Be Inspired website!
Get the Recipe: Stuffed Pork Chops with Wild Rice, Date and Apple Stuffing
- 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
- 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. The National Pork Board advises using the following temperature when preparing pork: cook pork chops to an internal temperature between 145°F (medium rare) to 160°F (medium), followed by a three-minute rest.
- 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.