Best 5 Grilled Wild Rice Stuffed Pork Chops Recipes

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Indulge in a culinary journey with our grilled wild rice stuffed pork chops, where flavors dance harmoniously on your palate. This tantalizing dish combines the succulence of tender pork chops with the nutty aroma of wild rice, creating a symphony of textures and tastes. The tantalizing aroma of grilled pork chops filled with wild rice, herbs, and spices will fill your kitchen, inviting you to a delectable experience. Impress your family and friends with this exceptional dish, perfect for a special occasion or a delightful weeknight meal. Savor the harmony of grilled flavors and nutty textures in every bite.

Complementing this main course are three irresistible sides: a refreshing cucumber salad with a tangy dressing, a vibrant and flavorful roasted red pepper sauce, and a delectable garlic butter that adds a rich and savory touch to the pork chops. These sides enhance the overall dining experience, offering a delightful interplay of flavors and textures that will leave you and your loved ones craving for more.

Here are our top 5 tried and tested recipes!

RICE-STUFFED PORK CHOPS



Rice-Stuffed Pork Chops image

Seasoned coating and rice mixes speed up these mouthwatering chops. "They really impressed my husband when we were first dating."-Becky Aderman, Niagara, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 5

2-1/4 cups water
1 tablespoon butter
1 package (5.6 ounces) instant chicken-flavored rice and sauce mix
4 bone-in pork loin chops (1 inch thick and 8 ounces each)
1 envelope seasoned coating mix

Steps:

  • In a large saucepan, combine the water, butter and rice with contents of sauce mix. Bring to a boil; stir. Reduce heat; cover and simmer for 4 minutes or until the rice is almost tender. Let stand for 5 minutes., Meanwhile, moisten pork chops with water; dip in coating mix. Cut a pocket in each chop; fill with rice mixture. Place in an ungreased 13-in. x 9-in. baking dish. Spoon remaining rice around chops. Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Nutrition Facts : Calories 481 calories, Fat 18g fat (8g saturated fat), Cholesterol 109mg cholesterol, Sodium 1121mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.

PORK CHOPS AND RICE



Pork Chops and Rice image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

4 tablespoons butter
1 cup long grain white rice
4 pork chops, bone in
Salt
One 10-ounce can beef broth, plus more if needed
4 onion slices, separated into rings
1/4 teaspoon pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
  • Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
  • Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

STUFFED GRILLED PORK CHOPS



Stuffed Grilled Pork Chops image

Provided by Alton Brown

Categories     main-dish

Time 39m

Yield 4 servings

Number Of Ingredients 15

4 double thick bone-in loin end pork chops
1 cup salt
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder
2 cups cider vinegar, heated
1 pound ice cubes
1 1/2 cups cornbread, crumbled
2 tablespoons golden raisins
1/4 cup walnuts, roughly chopped
1/4 cup dried cherries, halved
1/4 cup buttermilk
1/2 teaspoon ground pepper
2 teaspoons fresh sage, thinly sliced
1/2 teaspoon kosher salt

Steps:

  • In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
  • Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.

CIDER BRINED GRILLED STUFFED PORK CHOPS



Cider Brined Grilled Stuffed Pork Chops image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 3 servings

Number Of Ingredients 17

3 bone-in, or boneless pork chops, about 2 pounds total
4 cups apple cider
2 cups oatmeal stout or other dark beer
1/2 cup kosher salt
1/2 cup raw sugar
1 tablespoon chipotle chili powder
2 cups apple cider
1 1/2 apples (Pink Lady, Honey Crisps, or Cameo) cored and sliced 1/4-inch thick, grilled, about 1 minute each side, and diced
1 tablespoon mesquite honey
1 teaspoon chipotle chili powder
1 teaspoon ground cinnamon
Red Chili Caramelized Pecans, recipe follows
1/2 pound white cane sugar
1/4 cup water
1 pound whole pecans
1 tablespoon vanilla extract
1 teaspoon red chili powder

Steps:

  • For the brine:
  • Combine all ingredients in a large container with a tight fitting lid.
  • Take the pork chops and insert a fillet knife into the side of each pork chop. Create a 2-inch slice along the side moving your knife along the inside of the chop creating a pocket. Be careful not to pierce the outer sides of the chop. Place the pork chops in the brine for anywhere from 1 hour or up to 24 hours in the refrigerator.
  • For the reduction:
  • Add the cider to a medium saucepan over medium heat. Cook the cider, skimming off any scum that comes to the surface, until is becomes syrupy and is reduced to about 1/4 cup.
  • For the stuffing:
  • Combine all the ingredients in a large bowl.
  • Preheat grill to high.
  • Remove the pork chops from the brine, rinse and pat dry with paper towels. Stuff the cavity with the apples and grill for about 10 minutes on each side. Remove from grill to a serving platter and let rest for about 10 minutes. Brush with the cider reduction, sprinkle with the chopped caramelized pecans and enjoy!
  • In a heavy-bottomed pot, cook the sugar and water until the temperature reaches 275 degrees F on a candy thermometer. Add the pecans and stir to coat with the sugar. Once the sugar begins to caramelize add the vanilla extract and stir gently but constantly until fully caramelized. Pour onto a silpat lined baking sheet to let cool, then sprinkle with the red chili powder.

GRILLED STUFFED PORK CHOPS



Grilled Stuffed Pork Chops image

Living in Texas, where summers get warm, I do a lot of cooking on the grill. I think you'll enjoy the one-of-a-kind combination of stuffing and sauce in these zesty chops. -Dianne Gates, Cypress, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 cup medium picante sauce
2 tablespoons honey
1 teaspoon Worcestershire sauce
1/2 pound bulk spicy pork sausage
4 pork chops (1 inch thick)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup prepared zesty Italian salad dressing

Steps:

  • In a small bowl, combine the picante sauce, honey and Worcestershire sauce; stir until honey is dissolved. Divide the sauce into two small bowls; set aside. , In a small skillet over medium heat, brown pork until no longer pink; drain. Meanwhile, cut a deep slit in each chop, forming a pocket. Stuff with sausage; secure with toothpicks. Sprinkle chops with garlic powder and pepper. Brush each side with Italian dressing. , Grill, covered, over medium heat for 4-5 minutes on each side, or until a thermometer inserted in the meat reads 145°, basting twice with sauce from one bowl. Let stand for 5 minutes before serving. Remove toothpicks. Serve with sauce from second bowl.

Nutrition Facts : Calories 503 calories, Fat 32g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 827mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 36g protein.

Tips:

  • To ensure even cooking, use a meat mallet to flatten the pork chops to an even thickness. Aim for a thickness of about 1/2 inch.
  • For a smoky flavor, grill the pork chops over medium-high heat. If you prefer a more mild flavor, grill over medium heat.
  • To prevent the pork chops from drying out, baste them with the marinade or a mixture of melted butter and olive oil every few minutes.
  • Use a meat thermometer to ensure that the pork chops are cooked to your desired doneness. The internal temperature should reach 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
  • Let the pork chops rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.

Conclusion:

Grilled wild rice stuffed pork chops are a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. The combination of tender pork, savory stuffing, and grilled flavor is sure to please everyone at the table. With a little planning and preparation, this recipe is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting way to cook pork chops, give this recipe a try. You won't be disappointed!

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