Another fun battle! I had to think about this one for a while. With pork, rice, and bok choy as main ingredients, I kept thinking “Asian”, but then I’d remember I had to use cherries, too. I spent some time search around online, and found plenty of cherry sauces for meats–many paired with red wine and/or red wine vinegar. So that was the route I decided to take.
End result: the cherry red wine reduction sauce was outstanding, if I can say that without straining my arm from all the back patting. It was a great match with the pork chops. The bok choy, however, was totally lost in the dish. I like bok choy, and the flavor was just overpowered by all the other bolder tastes. Stuffing a thick cut pork chop was fun and interesting looking, but it’d be just as good, and less work, to just serve a regular pork chop on top of rice.
(Oh, and I should note I used regular bok choy for this dish, not baby bok choy. There was no baby bok choy at the market. Besides, I like the thick white stems in regular bok choy!)
Stuffed Pork Chop with Cherry Red Wine Reduction Sauce
- 1/2 cup cooked rice (follow directions on box, but replace water with vegetable stock. And this is 1/2 cup measured AFTER cooking. I'm not sure how much rice you need to cook--I always make a big batch of rice and eat it for a few days of leftovers.)
- 1/2 large onion
- 4 bok choy leaves
- 1 clove garlic
- 1/4 teaspoon dried sage
- 2 thick cut pork chops
- Salt, pepper, garlic powder, and dried sage for seasoning
- Butter and/or olive oil for sauteing
- 1/3 cup frozen cherries
- 1/2 cup red wine
- Generous splash red wine vinegar (maybe 2 tablespoons)
Dice the onion and garlic clove. Cut the white stems out of the bok choy and dice. Set leaves aside for now. Add the diced onion, garlic, and bok choy stems to a large skillet over medium heat with about 1/2 tablespoon butter. Saute until softened, about ten minutes.
Dice the bok choy stems. After the onion mixture has softened, add the diced bok choy leaves and 1/4 teaspoon dried sage. Stir together and cook for about 1 minute. Transfer to a medium bowl.
Meanwhile, trim excess fat from two thick cut pork chops. Cut a pocket in the side of each chop, leaving just a small amount of the back and sides uncut.
Add 1/2 cup cooked rice to the bok choy mixture and stir well. Place a scoop into the pocket of each pork chop. Don't overfill--it'll all fall out when you're cooking. You'll have plenty of left over rice mixture; probably enough to stuff 4 pork chops. Since I only had 2 chops, I just served the cooked pork chops over the extra rice.
Season both sides of the stuffed pork chops with some salt, pepper, garlic powder, and dried sage.
Add about 1/2 tablespoon of butter and a splash of olive oil to the skillet where you cooked the onion mixture. No need to clean the skillet out! Heat over medium heat until the butter is melted. Place pork chops in the pan and cook for about 10 minutes per side, until the center is no longer pink.
Removed cooked pork chops to a plate. Once again, don't clean out the skillet. Add the frozen cherries, red wine, and red wine vinegar to the skillet. Heat over medium high heat until thickened, about 6 or 7 minutes.
Serve stuffed pork chops over a bed of the rice mixture and top with the cherry sauce.