Stuffed Pork Chop Recipe with Wild Rice, Date and Apple Stuffing
Tender juicy pork chops stuffed with a wild rice and date stuffing are a wonderful dinner for elegant evenings.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: American
Keyword: stuffed pork chops
Servings: 4servings
Calories: 686kcal
Author: Kellie
Cost: $10
Equipment
1 skillet
Ingredients
4Bone-In Ribeye Pork Chopscut about 1 inch thick
1tablespoonolive oil
2large celery stalksdiced
1cupfinely diced onion
2garlic cloveminced
1cupwild rice
1/2teaspoondried sage
1/2teaspoondried thyme
2cupschicken broth
1cupapple cider
1teaspoonkosher salt
3/4cupchopped walnuts
1/2cupchopped dates
1Fuji applecored and chopped
Salt and freshly ground black pepper
1tablespoonolive oil
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 145°F (medium rare) to 160°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.