Baked Pork Chops Stuffed with Wild Rice and Herbs

These stuffed pork chops turn ordinary pork into juicy, flavorful chops filled with a wild rice blend and served on a bed of sautéed mushrooms and onions. Rustic and refined, this one-pan weeknight meal takes about 35 minutes active time and makes a satisfying, family-friendly dinner.

Using lean pork loin chops keeps this dish relatively healthy while delivering moist, tender meat when prepared correctly. Below are practical tips to ensure your pork stays juicy, plus an easy step-by-step method for stuffing and cooking the chops without adding extra fuss.

You can vary the stuffing with other combinations such as roasted red peppers, feta, and spinach or fruit-filled versions if you prefer sweeter notes.

Wild Rice Stuffed Pork Chops with Mushrooms

Main Ingredients Needed

Thick Boneless Pork Loin Chops. Choose chops about 1½ to 2 inches thick for the best meat-to-stuffing ratio. Boneless is easiest to stuff and tie, though bone-in works if you prefer.

Wild Rice Blend. A store-bought wild rice blend is convenient, but you can cook equal parts wild rice and long-grain brown rice together.

Fresh Herbs: Rosemary, Thyme, and Oregano. Fresh herbs brighten both the pork and the mushrooms.

Baby Bella Mushrooms. Pre-sliced baby bellas save prep time and provide an earthy base for the chops. Use other mushrooms if preferred.

Aromatics: Onions and Garlic. These add essential savory depth to the mushroom mixture.

Dry White Wine. An unoaked chardonnay or similar dry white works well for deglazing and adding acidity. Avoid sweet or cheap “table” wines.

Parmesan Cheese. Freshly grated Parmesan finishes the mushroom mixture with a nutty, salty note.

How to Make the Best Baked Stuffed Pork Chops

Cook the Wild Rice Blend

Combine 2 cups vegetable stock with 1 teaspoon salt in a saucepan and bring to a boil. Add ½ cup wild rice and ½ cup long-grain brown rice, cover, reduce to a simmer, and cook about 60 minutes or until tender and liquid is absorbed. Fluff and set aside to cool slightly before stuffing.

Cut a Pocket in the Pork Loin Chops

Place a thick chop on parchment or a cutting board. With one hand steadying the meat, use a sharp knife to cut a horizontal pocket through one side, leaving the other edges intact. Enlarge gently to create enough space for stuffing without cutting through the exterior.

Stuff and Tie the Chops

Prepare 12 pieces of kitchen twine about 12 inches each. Open each pocket and spoon in roughly ½ cup of cooked wild rice. Tie three strands of twine around each chop to secure the stuffing, trim excess string, and set aside.

Season and Add Herbs

Brush both sides of each chop with olive oil and season with salt and pepper. Mix chopped rosemary, thyme, and oregano and press the herbs into the oiled surface so they adhere. Let the chops sit while you prepare the mushrooms—this helps take the chill off and promotes even cooking.

How to Sauté Mushrooms and Onions for Stuffed Pork Chops

Sauté the Mushrooms

Use a heavy, oven-proof skillet such as cast iron. Heat over medium-high until nearly smoking, add olive oil, then the sliced mushrooms. Cook about five minutes until they begin to soften and release liquid.

Add the Onions and Garlic to the Skillet

Add chopped onion once the mushrooms have released liquid, season with salt and pepper, and cook another 7–8 minutes until the onion is tender and translucent. Stir in minced garlic and remaining fresh herbs for 30–60 seconds—watch carefully so the garlic does not burn.

Add Dry White Wine

Pour about ¾ cup dry white wine into the skillet and scrape the bottom to deglaze and lift the browned bits. Simmer 3–4 minutes until the wine reduces slightly. Stir in ¼ cup freshly grated Parmesan, then transfer the mushrooms to a bowl and set aside while you sear the chops.

Pan-Sear Stuffed Pork Chops

Return the skillet to medium-high heat with remaining olive oil. Add the stuffed chops and sear for 2 minutes per side without moving them to develop a golden crust—this step is for browning only, not to cook through.

How Long to Cook the Baked Pork Chops

Transfer the skillet to a preheated 375°F oven and bake 10–12 minutes, or until the thickest part of the pork registers 140°F on an instant-read thermometer. The internal temperature will rise a few degrees while resting, reaching the recommended 145°F finished temperature. Remove from oven, spoon the mushroom mixture around the chops, and let rest covered for five minutes before serving to retain juices.

Recipe Variations

Bone-in Chops. Using bone-in chops can add extra flavor and moisture; cut the pocket to the bone and allow slightly longer cooking time.

Chicken Alternative. Boneless, skinless chicken breasts can be used in place of pork. Cook until the internal temperature reaches 160°F, then rest five minutes to a final temperature of 165°F.

Make-Ahead and Storage

You can prepare this dish ahead. Freeze uncooked stuffed pork chops wrapped individually in freezer paper for up to one month, or refrigerate up to three days. Thaw overnight in the refrigerator before cooking and allow them to sit 30 minutes at room temperature prior to searing and baking.

Cooked sautéed mushrooms can be stored separately in the refrigerator for up to three days or frozen up to ten months. If frozen, thaw in the refrigerator overnight and add the warmed mushrooms back into the skillet when the chops go into the oven so both reheat together.

If you’re looking for more pork recipes, try other stuffed pork roasts, fruit-glazed loins, or rich mushroom preparations.