Cherry Portabella-Stuffed Pork Chops

Shaina Olmanson from Food for My Family transforms a comforting fall casserole into an ideal summer dish, filled with sweet summer cherries and hearty mushrooms.

It’s summer, and to me, this means meals on the grill. It’s too hot to turn the oven on and heat up the house. In the Midwest, we like to get outside and enjoy the warm weather as long as it’s willing to hang around, so we enjoy a meal on the patio those nights.

I have a deeply engrained love of wild rice and mushroomsIt’s a classic casserole, one of the only casseroles that grace my dinner table. Still, casseroles are best kept for cold weather when you need help warming up. So bringing a casserole to the summer dinner table simply meant pairing the wild rice and mushrooms with a few friends around the grill and bright, plump summer cherries. In this recipe, pork pairs with the earthiness of the mushrooms, the nutty wild rice, and the cherries to make this the ideal patio dinner.

Cherry Portabella-Stuffed Pork Chops

(Makes 4 pork chops)

Ingredients:

  • 4 thick-cut pork chops
  • 1 ½ cups cooked wild rice
  • 6 ounces baby portabella mushrooms
  • 24 ripe cherries, pitted and chopped
  • ½ red onion, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh chopped rosemary, chopped
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt

Directions:

  1. Use a sharp knife to cut a pocket into the pork chops, and make the pocket as big as possible without cutting through the backside. In a medium bowl, mix together wild rice, mushrooms, cherries, red onion, rosemary, olive oil, salt, and pepper. Spoon the stuffing into each chop, trying to get them as full as possible. Place any leftover stuffing into a foil pouch and seal.
  2. Preheat your grill to high and clean the grate. Apply a coating of olive oil or non-stick grilling spray. Place the chops and the foil pouch on the grill, close the lid and allow to cook for about three minutes. Flip the chops and grill for another three minutes.
  3. Turn the heat down to medium, flip, and cook each side for an additional three minutes. Your cooking time will vary considerably depending on the thickness of the chops and the heat of your grill.
  4. When they’re done, remove them to a foil lined plate and cover.  Let the pork chops rest for at least five minutes. Serve with leftover stuffing from the pouch.

 

 





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