Pork Chops and Wild Rice
Thick, bone-in pork chops seasoned overnight with a dry brine, then braised along with nutty wild rice, sweet bell pepper and onion. The result - succulent, flavor-infused pork chops and creamy wild rice smothered in a rich sauce.
Equipment
- Electric skillet or large sauté pan
Ingredients
- 4 to 6 bone-in pork chops, about 1” thick
- 1 to 2 teaspoons 1 to 2 teaspoons kosher salt*
- ½ to 1 teaspoon fresh cracked black pepper
- 5 slices of bacon, cut into pieces
- ½ green bell pepper, seeded and chopped, about ¾ cup
- 1 medium sweet onion, chopped, about 1-½ cups
- 1-¼ cups wild rice
- 4 cups chicken stock
- 1 can cream of chicken soup, 10.5 ounces
- 1 tablespoon concentrated chicken base
- 1 teaspoon ground sage
- 1 teaspoon dried parsley
- 1 teaspoon sugar
Instructions
- Sprinkle each of the pork chops with about ½ teaspoon of the kosher salt and ¼ teaspoon freshly cracked black pepper. Cover and refrigerate at least 4 hours or overnight.
- Remove the pork chops from the refrigerator and let them rest at room temperature for about 30 minutes. (Do not rinse the dry brine off the pork chops.) Cook the bacon over medium heat until the fat has been rendered and the bacon is starting to crisp. Remove with a slotted spoon and set aside. In the same pan, sear the pork chops until golden on each side, about 5 minutes per side. Transfer to a platter while you cook the vegetables.
- Toss the bell pepper and the onion into the skillet and sauté until the vegetables are slightly soft, about 5 to 7 minutes. Stir in the wild rice and cook for an additional 5 minutes.
- Add the chicken stock along with the cream of chicken soup, chicken base, ground sage, parsley and sugar. Stir to blend together.
- Nestle the pork chops in with the rice and vegetables along with the bacon. Cover the pan and cook on low for 1 to 1 hour and 15 minutes or until the pork chops are tender, stirring the rice occasionally.
Notes
* If you cook 6 pork chops you'll need most or all of the kosher salt and black pepper for the dry brine. If you're rushed for time let the chops rest in the fridge for 4 hours, but an overnight rest is great!
You can cook this dish in an electric skillet or start in a sauté pan on the stovetop and finish in a 350-degree oven.