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Nut-crusted Pork Chops with Vegetable Wild Rice

Annacia *


Autumn apples, mushrooms, and Swiss chard make a nice contrast to the wild rice's crunchy texture. Originally from My Recipes.


★★★★★ 1 vote

45 Min
25 Min
Stove Top


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(8-ounce) bone-in center-cut pork chops, trimmed
1 1/2 tsp
worcestershire sauce
3/4 tsp
kosher salt
1/2 tsp
dried sage
1/4 tsp
freshly ground black pepper
1/3 c
walnuts, finely ground
bacon slice
1/4 c
fat-free, less-sodium chicken broth


cooking spray
1 c
finely chopped onion
1/2 c
diced carrot
2 tsp
diced seeded jalapeno pepper
garlic clove, minced
1 1/2 c
finely trimmed chopped swiss chard
1 c
sliced cremini mushrooms
1 c
chopped peeled apple
2 c
cooked wild rice
1/2 c
fat-free, less-sodium chicken broth
1/4 c
chopped fresh flat-leaf parsley

How to Make Nut-crusted Pork Chops with Vegetable Wild Rice


  • 1To prepare pork, place chops in a shallow dish; drizzle evenly with Worcestershire.

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

    Add walnuts to remaining salt mixture; toss well.

    Press walnut mixture onto both sides of pork chops.

    Cover and refrigerate 30 minutes.
  • 2Cook bacon slice in a large nonstick skillet over medium heat until crisp.

    Remove bacon from pan; crumble.

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

    Add 1/4 cup chicken broth to pan.

    Cover, reduce heat, and cook 6 minutes or until desired degree of doneness. Remove pork from pan.
  • 3To prepare rice, heat a large saucepan over medium heat.

    Coat pan with cooking spray.

    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.
  • 4Cover 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.

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

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

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About Nut-crusted Pork Chops with Vegetable Wild Rice

Course/Dish: Steaks and Chops
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free, Soy Free

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