Stuffed and Glazed Pork Chops

(from cokerlj’s recipe box)

Made this today for Sunday Dinner. It was yummy. I had pork chops, I had seasoned wild
rice mix…MADE IT!
The rice mix stuffing with added mushrooms and onions makes enough to stuff and fill 4 pork chops with still some left to place on plate!

Source: Linda Coker

Categories: Pork, Rice


  • 2 thick cut bone in pork chops
  • Garlic salt
  • pepper
  • 2 tablespoons olive oil
  • -
  • Stuffing-
  • 1 package seasoned fast cook wild rice blend mix
  • 1/2 small onion, minced
  • 3 tablespoons margarine
  • 1 small box fresh mushrooms
  • 1/4 cup minced fresh parsley
  • -
  • Glaze
  • 1/4 brown sugar or honey
  • 1/4 cup red wine vinegar (can use apple cider vinegar)
  • 1 tablespoon Dijon mustard


  1. Stuffing -

  2. Cook rice packet according to directions.

  3. Sauté onion and sliced mushrooms in margarine until onion is translucent and moisture released by mushrooms is cooked out. Stir in minced parsley.

  4. Combine rice and onion-mushroom mixture together.

  5. Glaze -

  6. Combine all glaze ingredients…set aside.

  7. Pork Chops -

  8. Season both sides of pork chop with garlic salt and pepper.

  9. Cut a “pocket” into the larger side of the pork chop. Stuff in as much rice as you can. Secure opening with toothpicks. Reserve extra rice mixture to serve as a side.

  10. In a cast iron skillet, add olive oil, heat…sear both sides of pork and place in 350 degree oven.

  11. Bake until a meat thermometer inserted in a thick part of the meat reaches 145 degrees. This should take about 20 minutes. During the last 5 minutes brush pork with glaze.

  12. Plating -

  13. Put some of the reserved rice on plate, place stuffed pork chop on top. Serve with a nice vegetable, I like it with fresh asparagus or steamed broccoli.

  14. Hubby likes the glaze so much he will “dip” his bite into a small side bowl of it.

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