Stuffed Pork Chops with Wild Rice
We're getting a little fancy here today but no worries, as always the recipe involves just a handful of easy to find ingredients. These Stuffed Pork Chops with Wild Rice are easy enough for a weeknights but dressed up enough for guests.
Servings 4 servings
For the Wild Rice Stuffing:
- 2 Tbsp. olive oil
- 1 cup finely chopped onions
- 5 cloves garlic, finely minced or grated
- 1 tsp. kosher salt
- 1 cup wild rice blend
- 1 3/4 cups water
For the Pork Chops:
- 4 thick-cut bone-in pork chops
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 2 tsp. dried thyme
- 1 tsp. garlic powder
- 1 Tbsp. olive oil
Heat a small saucepan over medium heat. Once hot add olive oil and onions. Saute for 2 minutes, until softened. Add garlic and salt and continue to cook another minute. Add rice and water. Bring to a simmer over low, cover and cook for 45 minutes or until rice is tender.
Preheat oven to 375 degrees F. Heat an oven-safe skillet (preferably cast iron) over medium heat. In a small bowl, combine 2 teaspoons salt, pepper thyme and garlic powder. Set aside. Carefully cut a slit in the pork chops, being careful not to cut all the way through. Sprinkle the seasoning evenly over all sides of the pork chops and gently press into the chops. Spoon the wild rice into each pork chop.
Add 1 tablespoon olive oil to the skillet. Add pork chops and sear on each side, about 2 minutes per side. Move skillet to oven and bake for 8 to 10 minutes, until cooked through to 140 degrees F (I use a digital thermometer to ensure correct temperature).