4 thick-cut pork chops
1½ cups cooked wild rice
6 ounces baby portobello mushrooms, chopped
24 ripe cherries, pitted and chopped
½ red onion, chopped 3 tablespoons extra-virgin olive oil 1 tablespoon fresh chopped rosemary, chopped 1 teaspoon black pepper 1 teaspoon kosher salt
Use a sharp knife to cut a pocket into the pork chops, and make the pocket as big as possible without cutting through the backside. In a medium bowl, mix together wild rice, mushrooms, cherries, red onion, rosemary, olive oil, salt, and pepper. Spoon the stuffing into each chop, trying to get them as full as possible. Place any leftover stuffing into a foil pouch and seal.
Preheat grill to high and clean the grate. Apply a coating of olive oil or nonstick grilling spray. Place the chops and the foil pouch on the grill, close the lid and allow to cook for about 3 minutes. Flip the chops and grill for another 3 minutes.
Turn the heat down to medium, flip, and cook each side for an additional 3 minutes. Your cooking time will vary considerably depending on the thickness of the chops and the heat of your grill.
When they're done, remove them to a foil lined plate and cover. Let the pork chops rest for at least 5 minutes. Serve with leftover stuffing from the pouch.
Test kitchen note: Thawed frozen cherries may be substituted for fresh cherries. Alternatively, bake at 400-degrees.
The Mushroom Council and Food For My Family