Black Rice Farro Stuffed Pork Chops Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

BLACK RICE & FARRO STUFFED PORK CHOPS



Black Rice & Farro Stuffed Pork Chops image

This is a healthy stuffing option that doesn't taste it. I put some of the cooked black rice and farro aside before mixing in nuts for my 15 month old and she LOVES it, can't have a higher recommendation in my view

Provided by BelleAnna

Categories     Pork

Time 1h40m

Yield 4 Pork chops, plus extra stuffing, 4 serving(s)

Number Of Ingredients 11

1/2 cup black rice (if you want more rice to farro ratio you can use a whole cup)
7/8 cup water (1 3/4 for 1 cup rice)
2 tablespoons dried cherries
half an onion, diced
2 tablespoons olive oil
1 cup cracked farro
2 1/2 cups water (chicken or vegetable broth or stock for more flavor)
1/2 tablespoon fresh rosemary, finely chopped
1/2 cup sliced almonds
4 pork chops, 1 1/2-2 inch thick
1/2 cup unfiltered apple juice (I like "not from concentrate")

Steps:

  • Bring rice, cherries, and water to boil over high heat.
  • Turn down to low, cover and simmer for 45 minutes or until liquid is fully absorbed.
  • Meanwhile, add 1 tbsp of the olive oil to large pan and heat over medium heat, add onions and sautee until translucent, about 2-3 minutes.
  • Add farro and toast until it just started to darken, about 3 minutes (careful not to burn!).
  • Add liquid of choice and rosemary and bring to a boil.
  • Turn heat to low and simmer UNCOVERED for 30 minutes, until liquid is absorbed and farro has split open.
  • Toast almonds in a small pan until fragrant
  • Mix rice and farro together.
  • Pre-heat oven to 350.
  • Cut a deep pocket in pork chops.
  • Add remaining olive oil to an oven proof skillet and sear pork chops on both side, remove meat from pan, keep pan hot.
  • Stuff pork chops with about 1-2 tbsp of stuffing each.
  • Place back in pan and add enough apple juice to cover about half-way, place in oven and bake for at least an hour and up to 2 for more tender meat.

Nutrition Facts : Calories 568.1, Fat 30.6, SaturatedFat 7.4, Cholesterol 137.3, Sodium 117.2, Carbohydrate 25.8, Fiber 2.2, Sugar 3.4, Protein 45.3

GRILLED WILD RICE-STUFFED PORK CHOPS



Grilled Wild Rice-Stuffed Pork Chops image

These tender little chops are basted with a flavorful combination of apricot preserves, cinnamon and your choice of white wine or apple juice.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 11

1 teaspoon butter or margarine
1/3 cup finely chopped celery
1 medium green onion, finely chopped (1 tablespoon)
1 cup cooked wild rice
1 tablespoon sliced almonds
1/4 teaspoon salt
1/8 teaspoon pepper
4 pork loin chops, 1 inch thick (2 1/2 lb)
1/3 cup apricot preserves
1 tablespoon dry white wine or apple juice
1/8 teaspoon ground cinnamon

Steps:

  • Heat coals or gas grill for direct heat. In 8-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until celery is crisp-tender. Stir in rice, almonds, salt and pepper until well blended.
  • Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Press about 1/3 cup stuffing into each pocket. Secure openings with toothpicks. In small bowl, mix apricot preserves, wine and cinnamon.
  • Cover and grill pork over medium-low heat 40 to 45 minutes, brushing occasionally with preserves mixture and turning 2 or 3 times, until pork is tender and slightly pink when cut near bone on the unstuffed sides of chops. Remove toothpicks. Discard any remaining preserves mixture.

Nutrition Facts : Calories 295, Carbohydrate 27 g, Cholesterol 70 mg, Fiber 1 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 210 mg

STUFFED PORK CHOPS I



Stuffed Pork Chops I image

I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.

Provided by Tina

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
4 raw chop with refuse, 113 g; (blank) 4 ounces thick cut pork chops
3 cups day-old bread cubes
¼ cup butter, melted
¼ cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
¼ teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
  • In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
  • Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
  • Cover and bake for 30 minutes.
  • Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g

OVEN-BAKED STUFFED PORK CHOPS



Oven-Baked Stuffed Pork Chops image

This is a nice and easy recipe that gives a Spanish taste to any American meal!

Provided by newmom09

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 45m

Yield 6

Number Of Ingredients 12

6 (1-inch thick) boneless pork chops
1 tablespoon adobo seasoning
1 (.18 ounce) packet sazon seasoning
½ teaspoon garlic powder
⅓ teaspoon ground black pepper
¼ teaspoon salt
3 tablespoons Italian dressing, divided
1 ½ cups water
¼ cup margarine
6 (6 ounce) packages dry stuffing mix (such as Stove Top®)
toothpicks
1 tablespoon water, or as desired

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Place pork chops in a large bowl and season all sides with adobo seasoning, sazon seasoning, garlic powder, pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
  • Bring 1 1/2 cups water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
  • Remove pork chops from bowl, reserving liquid and seasonings. Lay each pork chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving 3 sides intact. Stuff each pork chop with stuffing and close pocket using a toothpick.
  • Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
  • Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 966.7 calories, Carbohydrate 131.2 g, Cholesterol 80.4 mg, Fat 24.8 g, Fiber 5.8 g, Protein 50.3 g, SaturatedFat 6.5 g, Sodium 3181.8 mg, Sugar 14.8 g

More about "black rice farro stuffed pork chops recipes"

STUFFED PORK CHOPS WITH WILD RICE, DATE AND APPLE …
Aug 10, 2023 You can prep the pork chops in advance and stored in the refrigerator, covered, for up to 24 hours. Let the pork chops stand at room …
From thesuburbansoapbox.com
  • 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.
  • Stuff the pork chops with 1/2 cup of the wild rice stuffing and season both sides with salt and pepper.


STUFFED PORK CHOPS WITH WILD RICE - MEG'S EVERYDAY INDULGENCE

From megseverydayindulgence.com
4.3/5 (6)
Category Main Course
Servings 4
Total Time 1 hr 5 mins


JUICY AND TENDER STUFFED PORK CHOPS WITH HERBED STUFFING
Mar 5, 2024 Pork chops – Buy thick cut chops (at least 1 inch thick, 1 ½ is better). Onion and celery – Chop extra of these when you are chopping them for the gravy. Fresh parsley – This …
From butterandbaggage.com


BAKED STUFFED PORK CHOPS WITH STOVE TOP STUFFING
Jul 6, 2023 Bake in the oven for 30-40 minutes until pork chops reach an internal temperature of 145 degrees Fahrenheit in the center of the thickest part of the chop.
From simplyhappenings.com


STUFFED PORK CHOPS RECIPE (SO JUICY AND TENDER!) - THE ANTHONY …
Oct 23, 2024 These baked Stuffed Pork Chops baked in the oven are juicy, savory, and so delicious! ... Home · Recipes · Course · Stuffed Pork Chops Recipe. Published: Oct 23, ... In a …
From theanthonykitchen.com


STUFFED PORK CHOPS | RICARDO - RICARDO CUISINE
Return the chops to the skillet and coat with the sauce. Bake for 15 minutes, turn the chops and continue baking for 15 minutes. Remove from the oven and cover aluminum foil.
From ricardocuisine.com


BLACK RICE FARRO STUFFED PORK CHOPS RECIPES
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 …
From tfrecipes.com


COOKING CHANNEL - FOOD NETWORK
These tastemakers ring in the Festival of Lights with time-honored family recipes, epic dessert platters, fine wine and more. 3 Fun Recipes "Rick and Morty" Fans Will Love By: Alexandra …
From foodnetwork.com


10 BEST STUFFED PORK CHOPS STUFFED WITH RICE RECIPES - YUMMLY
The Best Stuffed Pork Chops Stuffed With Rice Recipes on Yummly | Breaded Chops With Saffron Rice, Chuletas Contentas (happy Pork Chops), Golden Stuffed Pork Chops
From yummly.com


SOUTHERN PORK CHOP AND RICE CASSEROLE - DEEP SOUTH …
Dec 5, 2016 1/4 teaspoon each kosher salt, fresh cracked black pepper, garlic powder and Creole or Cajun seasoning (I like Slap Ya Mama), {affil link} or to taste; 1 1/2 tablespoons cooking oil (vegetable, canola, olive), divided; 4 to 6 …
From deepsouthdish.com


BAKED STUFFED PORK CHOPS - THE RECIPE CRITIC
Dec 20, 2022 Stuffed Pork Chops Recipe. ... Kosher Salt and Black Pepper: Season with these to taste. ... Better than Takeout Chicken Fried Rice. 40 mins. Dinner. Korean Ground Beef and …
From therecipecritic.com


GARLIC-LIME PORK WITH FARRO & SPINACH - EATINGWELL
Sep 19, 2023 In this easy main dish recipe, pork chops are paired with farro and spinach in a zesty peanut butter-lime sauce. This one-skillet meal will be on the table in under 30 minutes …
From eatingwell.com


PORK CHOPS WITH CHERRY SAUCE - COOKING WITH CURLS
Oct 18, 2021 Thick-cut, boneless pork chops that are about 3/4-inch thick, but thinner would also work, that are seasoned with salt, pepper, and thyme leaves then seared in olive oil. A garlic …
From cookingwithcurls.com


SUNDAY DINNER JUICY STUFFED PORK CHOPS - OH SWEET BASIL
Sep 26, 2021 Brown each side of the pork chops in a skillet on the stove top. Place the pork chops into a baking dish. Add all of the ingredients for the sauce (minus the butter, cornstarch and water) into a small bowl and whisk to …
From ohsweetbasil.com


MUSHROOM STUFFED PORK CHOPS WITH BLACK GARLIC – RECIPES TO BUILD ...
Nov 2, 2024 Instructions. Heat a skillet over medium-high heat. Add oil and swirl to coat. Saute onion for 1 minute. Add mushrooms and garlic. Saute 5 minutes or until they release their …
From akitchenhoorsadventures.com


STUFFED PORK CHOPS - THE SEASONED MOM
Nov 3, 2024 Just place the stuffed pork chops on a rimmed baking sheet and bake in the 350°F oven for 35-40 minutes, or until the internal temperature of the meat reaches 145°F. I use boneless pork chops, but you can substitute with …
From theseasonedmom.com


Related Search