Pan-Seared Pork Chops with Minnesota Wild Rice Pilaf

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared pork chops paired with a nutty wild rice pilaf inspired by Minnesota’s regional grains. This american-inspired pork ready in about 60 minutes pairs about 6 oz each bone-in pork chops, teaspoon salt, teaspoon black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 50 min Serves 4 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 bone-in pork chops and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 4-5 minutes on each side until golden brown and internal temperature reaches 145°F, then remove and rest.
  2. Step 2: While pork cooks, rinse 1 cup wild rice under cold water. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add 1 finely chopped shallot and 1 diced celery stalk; sauté for 3-4 minutes until softened and fragrant.
  3. Step 3: Add the rinsed wild rice to the saucepan and stir to coat grains in butter. Pour in 2 1/2 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and liquid is absorbed.
  4. Step 4: Remove rice from heat, stir in 1/4 cup dried cranberries, 1/4 cup chopped pecans, and 2 tablespoons chopped fresh parsley. Fluff with fork and season with salt and pepper to taste.
  5. Step 5: Plate pork chops alongside a generous scoop of wild rice pilaf. Serve warm.

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Frequently asked questions

How long does Pan-Seared Pork Chops with Minnesota Wild Rice Pilaf take to make?

Total time is about 60 minutes (10 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Pork Chops with Minnesota Wild Rice Pilaf?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep teaspoon salt from drying out.

Can I substitute ingredients in Pan-Seared Pork Chops with Minnesota Wild Rice Pilaf?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pork Chops with Minnesota Wild Rice Pilaf for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Pork Chops with Minnesota Wild Rice Pilaf?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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