Spinach & Mushroom Stuffed Pork Chops with Wild Rice & Charred Radicchio

Recipe Date: June 17, 2020
Difficulty: Medium
Measurements: Imperial (US)

PAIR WITH: Pinot Hill

From the kitchen of: Tasting Room Manager Steve Morvai


  • 3 (12oz) center cut pork chops, salted and peppered to taste
  • 1 (8oz) bag spinach
  • 3 cloves garlic
  • 6 crimini mushrooms, sliced
  • 1 cup wild rice
  • 2½ cups water
  • 1 head of radicchio
  • Olive oil


1. Preheat the oven to 350° F.

2. Sauté spinach, garlic, and mushrooms until tender. Set aside.

3. Create a pouch in pork chop with paring knife; place spinach and mushroom mixture in pork chop.

4. Heat oven-proof skillet on medium-high heat and sear the pork chops on all sides for 2 minutes each.

5. Bake for 15 minutes or until internal temperature 145° F. Let rest for 10 minutes before slicing on a bias.

6. To cook the wild rice, bring to boil in the 2½ cups of water. Simmer for 15 minutes or until water is completely absorbed.

7. Quarter the head of radicchio and lightly coast with olive oil. Sear on all 3 sides at medium heat. Serve and enjoy!