Wild Rice Stuffed Pork Chops with Dijon Sauce

Looks fancy, isn't difficult at all!

Pork Loin
Packaged wild rice mix
1/2 cup plus 3-5 Tablespoons Dry Sherry, separated
2 T Butter
2 T Oil
3/4 cup Chicken Broth
Pepper
1/2 cup Heavy Cream
1/4 cup Green Onion or shallots, chopped
1 T to 1/4 Dijon Mustard
T Parsley
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Start the package of wild rice first. For a small package, like the Mahatma that I have, use 3 tablespoons of dry sherry in the measure and then fill the balance necessary with water. If you use a large package, like Uncle Ben's use 5 tablespoons of sherry and the rest water.

Use the recommended amount of liquid, just start with sherry 

and add water to the amount called for on the package.

Here's the small Mahatma Rice package I used. Plenty for 4 chops.

I cut the pork loin 1.5 inches thick. I just eyeball it, don't bother with the measuring tape. :)

Cut open the fatty side of the chop to make a pocket.

Start it on the cutting board and then stick the knife tip in to cut slowly.

Stick your thumb in the pocket to feel that you are close to the back, 

but not cutting through. Cut slowly.

Start a pat or two of butter and a little oil in the skillet.

Stuff the pork chops with as much rice as you can get inside. 

Push it into the crevices with the back of the spoon.

Close the seam with toothpicks or cooking twine.

Lay the filled chops into the skillet gently.

Cook them till browned on one side.

Time to flip the chops. Lift one edge with the spatula and grab onto the chop with the tongs and gently turn over, keeping the open side facing you.

Turned over and browning on the second side. Put the lid on to keep moisture. 

Heat should not be too high.

After chops have browned nicely on both sides, move the chops to the outside edge of pan. Add a handful of chopped green onions or shallots to the center. Cook on medium high heat just until softened, maybe one minute.

Add your wine, bringing to boil, scraping up any bits cooked to the pan. 

After a minute, stir in the chicken broth.

Bring to a simmer and cook, covered, until the chops are fully cooked. About 15 minutes.

Once the chops are done, remove to a platter and keep warm while you finish the sauce. Turn heat to boil the juices down to about 1/2.

Once the pan juices have been reduced, add the cream, boil 2 minutes more. 

This will reduce sauce further and it will thicken a bit.

Sauce boiled and thickened.

Dijon, and lots of it. :) Turn off heat and whisk in your Dijon. Some people like just a touch of Dijon, we LIKE mustard... I use about 1/4 cup. Start with a little add to taste.

Last touch is parsley.

Spoon the sauce over the chops and rice.

Enjoy!