September 21, 2017
Last Day of Summer
Fall is quickly approaching and the season of sunshine and poolside parties is coming to a close. Celebrate the last day of summer with a tasty end-of-summer recipe straight from the chef at the KORBEL California Champagne vineyards! Don’t forget to pair it with a glass of KORBEL from our limited-edition Poolside bottle.
Wild Rice, Mushroom, & Sundried Tomato-Stuffed Pork Chops
- 4 pork chops, 1 ½”-2” thick
- Kosher salt & pepper
- Olive oil
- 1 small yellow onion, diced
- 2 cups crimini mushrooms, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh thyme
- 1 cup sundried tomatoes, roughly chopped
- ½ cup cooked wild rice
Season your pork chops generously with salt & pepper; then, using a sharp paring knife, make a 2”-3” incision horizontally along the thickest side of each chop. Carefully use the knife to create a pocket that goes into the center of the chop; if you want to, you can get it started with the knife and the use your fingers to help create the pocket, being careful not to breach the outside of the pork chop. Set aside.
Meanwhile, sauté your onion and mushrooms on medium heat in a large pan with a splash of olive oil and a pinch of salt and pepper. Cook until both are soft, then add your garlic, thyme, tomatoes, & rice. Stir to thoroughly incorporate, and cook for 2-3 more minutes.
Taste and season your stuffing to preference with salt & pepper, than transfer to a baking sheet and cool to room temp.
Once your stuffing is no longer warm, use it to fill your pork chops. You want them to be stuffed to capacity, so don’t be afraid to pack the stuffing into the pocket.
To cook the chops, get your grill or a cast iron pan smoking hot, then sear the chops for about 2 minutes on each side. If you are using bone-in chops, sear/grill the bone side for 2 minutes as well (this may require some balancing on your grill or in your pan, so an extra-long pair of tongs may be helpful to maneuver the chops over such high heat).
Transfer the stuffed chops to a sheet tray with a rack and finish them in a 425-degree oven until they reach an internal temperature of 135-140 degrees, about 20-25 minutes. Rest for 10-15 minutes then serve with a glass of KORBEL.