“I am a Colorado native living Denver who loves to be outdoors. Whether its biking, hiking or skiing I’m always up for doing something active in the sunshine. I love food because it is the most basic and beautiful way that we interact with the environment. Food is powerful and it deserves to be celebrated!”
Fall is here and the crisp in the air means more to me than breaking out the boots and scarves. I can finally turn on my oven again and that means comfort food! This wild rice stuffed pork chop is just that. The stuffing borrows flavors from Thanksgiving dinner and mixes it with bright punches of color from the apples and tart cherries – all packed into a meaty pork chop that is seared golden brown and finished in the oven. Cheers to the changing of the season and all the food it brings!
Fall Harvest Wild Rice Stuffed Pork Chops
- 4 bone in pork chops
- 3 tablespoon olive oil, divided
- 2 stalks celery, chopped
- ½ medium onion, chopped
- ½ Fuji apple, cored and chopped
- ½ cup dried tart cherries
- ¾ cups toasted walnuts, chopped
- 2 cloves garlic, minced
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- 1 cup Della Basmati and Wild Rice
- 2 cups chicken stock
- Salt and pepper
- Cook Della Basmati and Wild Rice as directed, substituting chicken stock for water.
- While the rice is cooking heat 1 Tbs olive oil in a large saucepan over medium heat. Add onions and celery and cook until softened.
- Add garlic to pan, cook for 2 minutes or until fragrant. Stir in sage, thyme and salt and pepper to taste
- Remove vegetable mix from heat. Stir in rice, walnuts, tart cherries, and apples.
- Cut a pocket into the pork chops by laying the chop on its side and cutting into it horizontally.
- Stuff the pork chop with approximately ½ cup of stuffing mixture. You may use more or less depending on the size of the chop. Secure the opening of the pocket with toothpicks.
- Pre-heat oven t o 375 degrees
- Heat a large skillet with 2 Tbs olive oil. Add chops to the skillet and cook until both sides are golden brown, approximately 2-3 minutes per side.
- Transfer chops to an oven safe baking dish and bake for 15 minutes or until a thermometer reads an internal temperature of at least 145 degrees.
- Let rest 5 minutes, enjoy!