Baked Pork Chops over Wild Rice and Apples

Pairing pork with fruit is a culinary tradition that balances the richness of the meat with bright, tart sweetness. In this recipe, that classic combination is turned into an efficient casserole, handling both the main course and the side dish in a single vessel.

The wild rice mix provides an earthy, nutty foundation that absorbs the juices from the apples and the pork as they bake together. By searing the chops before they go into the oven, you ensure a caramelized exterior while the steam inside the foil packet keeps the rice tender and flavorful. It is a hearty, cohesive meal perfect for a busy evening.

Prep time: 20 minutes Bake time: 45 to 50 minutes Servings: 6

The Ingredients

• 6 pork loin chops, rib chops, or shoulder chops (cut ¾-inch thick, approx. 1 ¾ lbs)
• 1 tbsp cooking oil or olive oil
• Lemon-pepper seasoning (to taste)
• 1 pkg (6 oz.) long grain and wild rice mix (with seasoning packet)
• 1 can (20 oz.) sliced apples (undrained)
• 2 tbsp vinegar (apple cider or white vinegar works best)
• 1 cup water

Equipment Needed

• 12-inch heavy skillet
• 3-quart rectangular baking dish (9×13 inch works well)
• Aluminum foil

Instructions

1. Sear the Meat: Trim any excess separable fat from the pork chops. Heat the oil in a large skillet over medium-high heat. Brown the chops on both sides to develop a golden crust (they do not need to be cooked through at this stage).
2. Season: Remove the chops from the heat and sprinkle them lightly with lemon-pepper seasoning.
3. Prepare the Rice Bed: In your 3-quart baking dish, stir together the dry rice mix and the included seasoning packet.
4. Combine Liquids: In a separate bowl or measuring cup, combine the undrained canned apples, vinegar, and water. Pour this mixture evenly over the rice in the baking dish.
5. Assemble: Arrange the browned pork chops on top of the apple and rice mixture.
6. Bake: Cover the dish tightly with aluminum foil to trap the steam. Bake in a 350°F (175°C) oven for 45 to 50 minutes. The dish is done when the liquid is absorbed, the rice is tender, and the pork chops are cooked through.

Notes from the Kitchen

• Chop Selection: Bone-in chops (rib or shoulder) tend to stay juicier during the long bake time compared to boneless loin chops, though both will work well.
• Crispy Edges: If you prefer the pork to have a drier texture on top, you can remove the foil for the last 5–10 minutes of baking, though keep an eye on the rice to ensure it doesn’t dry out.
• Extra Herbs: While the lemon-pepper adds zest, a sprig of fresh sage or thyme tucked into the rice mixture pairs beautifully with the apples.
  
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Baked Pork Chops over Wild Rice and Apples

This comforting one-dish meal features tender pork chops baked atop a flavorful blend of long grain and wild rice. Sweet sliced apples and a hint of vinegar complement the savory meat, while lemon-pepper seasoning adds a bright finish. It is an easy, hearty casserole where the main course and side dish cook together perfectly.

Cooking Method: Baking, Searing Cuisine: American Courses: Dinner

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Prep Time 20 mins Cook Time 50 mins Total Time 1 hr 10 mins Difficulty: Beginner Cooking Temp: 350  F Servings: 6 Dietary:

P Pork

Ingredients

Servings

• 6 pork loin chops, rib chops, or shoulder chops (cut ¾-inch thick, approx. 1 ¾ lbs)
• 1 tbsp cooking oil or olive oil
• Lemon-pepper seasoning (to taste)
• 1 pkg long grain and wild rice mix (with seasoning packet) (6 oz.)
• 1 can sliced apples (undrained) (20 oz.)
• 2 tbsp vinegar (apple cider or white vinegar works best)
• 1 cup water

Instructions

Sear the Meat

1. Trim any excess separable fat from the pork chops. Heat the oil in a large skillet over medium-high heat. Brown the chops on both sides to develop a golden crust (they do not need to be cooked through at this stage).

Season

1. Remove the chops from the heat and sprinkle them lightly with lemon-pepper seasoning.

Prepare the Rice Bed

1. In your 3-quart baking dish, stir together the dry rice mix and the included seasoning packet.

Combine Liquids

1. In a separate bowl or measuring cup, combine the undrained canned apples, vinegar, and water. Pour this mixture evenly over the rice in the baking dish.

Assemble

1. Arrange the browned pork chops on top of the apple and rice mixture.

Bake

1. Cover the dish tightly with aluminum foil to trap the steam. Bake in a 350°F (175°C) oven for 45 to 50 minutes. The dish is done when the liquid is absorbed, the rice is tender, and the pork chops are cooked through.

Note

Chop Selection: Bone-in chops (rib or shoulder) tend to stay juicier during the long bake time compared to boneless loin chops, though both will work well.

Crispy Edges: If you prefer the pork to have a drier texture on top, you can remove the foil for the last 5–10 minutes of baking, though keep an eye on the rice to ensure it doesn't dry out.

Extra Herbs: While the lemon-pepper adds zest, a sprig of fresh sage or thyme tucked into the rice mixture pairs beautifully with the apples.

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