Cooking from the Glossies: Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice

Name: Cooking from the Glossies: Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bacon slice; 0 teaspoons freshly ground black pepper; 118 milliliters diced carrot; 473 milliliters cooked wild rice; 237 milliliters sliced cremini mushrooms; 1 teaspoons dried sage; 59 milliliters chopped fresh flat-leaf parsley; 1 garlic clove, minced; 237 milliliters chopped peeled Granny Smith apple; 2 teaspoons diced, seeded jalapeño pepper; 1 teaspoons kosher salt; 237 milliliters finely chopped onion; 907 grams bone-in center-cut pork chops, trimmed (or 7-ounce boneless chops); 355 milliliters finely trimmed chopped Swiss chard; 79 milliliters walnuts, finely ground; 2 teaspoons Worcestershire sauce

Need Head to the store and pick up bacon, center-cut pork chops, walnuts, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

To prepare pork, place chops in a shallow dish; drizzle evenly with Worcestershire.

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Worcestershire Sauce

Pork

Combine salt, sage, and black pepper in a small bowl. Reserve 3/4 teaspoon salt mixture.

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Black Pepper

Sage

Salt

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Bowl

Add walnuts to remaining salt mixture; toss well. Press walnut mixture onto both sides of pork chops. Cover and refrigerate 30 minutes.

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Pork Chops

Walnuts

Salt

Cook bacon slice in a large nonstick skillet over medium heat until crisp.

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Bacon

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Frying Pan

Remove bacon from pan; crumble.

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Bacon

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Frying Pan

Add pork chops to drippings in pan; cook 1 1/2 minutes on each side or until lightly browned.

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Pork Chops

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Frying Pan

Add 3/4 cup chicken broth to pan. Cover, reduce heat, and cook for 6 minutes or until desired degree of doneness.

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Chicken Broth

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Frying Pan

Remove pork from pan.

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Pork

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Frying Pan

To prepare rice, heat a large saucepan over medium heat. Coat pan with cooking spray.

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Cooking Spray

Rice

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Sauce Pan

Frying Pan

Add onion and next 3 ingredients (through garlic) to pan; cover and cook 5 minutes or until onion is tender. Stir in reserved 3/4 teaspoon salt mixture, chard, mushrooms, and apple. Cover and cook 5 minutes or until carrot is tender. Stir in rice and 1/2 cup broth. Bring to a simmer; cook, uncovered 5 minutes or until liquid is absorbed. Stir in bacon.

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Mushrooms

Carrot

Garlic

Apple

Bacon

Broth

Swiss Chard

Onion

Rice

Salt

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Frying Pan

Place 1 cup rice mixture on each of 4 plates; top each serving with 1 pork chop.

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Pork Chops

Rice

Drizzle each serving with pan drippings, and sprinkle each with 1 tablespoon parsley.

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Parsley

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Sauce Pan

Ingredients

Servings:

bacon slice 0teaspoons

freshly ground black pepper 118milliliters

diced carrot 473milliliters

cooked wild rice 237milliliters

sliced cremini mushrooms 1teaspoons

dried sage 59milliliters

chopped fresh flat-leaf parsley 1

garlic clove, minced 237milliliters

chopped peeled Granny Smith apple 2teaspoons

diced, seeded jalapeño pepper 1teaspoons

kosher salt 237milliliters

finely chopped onion 907grams

bone-in center-cut pork chops, trimmed (or 7-ounce boneless chops)355milliliters

finely trimmed chopped Swiss chard 79milliliters

walnuts, finely ground 2teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are great choices for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.