Stuffed Pork Chops with Wild Rice, Date and Apple Stuffing

Pork
Stuffed Pork Chops with Wild Rice, Date and Apple Stuffing
9
17
600
50

Ingredients

  • 4 bone-in ribeye pork chops (1-inch thick)
  • 1 tablespoon olive oil
  • 2 stalks celery (diced)
  • 1 cup onions (finely diced)
  • 2 cloves garlic (minced)
  • 1 1/2 cups 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 walnuts (chopped)
  • 1/2 cup dates (chopped)
  • 1 fuji apples (cored and chopped)
  • salt
  • pepper
  • 1 tablespoon olive oil

Directions

  1. 1On 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.
  2. 2 Stuff the pork chops with 1/2 cup of the wild rice stuffing and season both sides with salt and pepper.
  3. 3 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.
  4. 4 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 degrees F. (medium rare) to 160 degrees F. (medium), followed by a three-minute rest. Serve immediately.
  5. 5 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.
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NutritionView more

600Calories
Sodium35%DV850mg
Fat37%DV24g
Protein31%DV16g
Carbs30%DV90g
Fiber40%DV10g

PER SERVING *

Calories600Calories from Fat220
% DAILY VALUE*
Total Fat24g37%
Saturated Fat2.5g13%
Trans Fat
Cholesterol
Sodium850mg35%
Potassium820mg23%
Protein16g31%
Calories from Fat220
% DAILY VALUE*
Total Carbohydrate90g30%
Dietary Fiber10g40%
Sugars34g68%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.