This was fabulous. I wouldn't hesitate to serve it to guests. I used baby spinach in place of the chard and doubled the garlic. I also used bone-in pork chops for more flavor. It is a bit time consuming for a weeknight but definitely a good choice for a weekend meal.
Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice
daneanp Posted: 11/17/08
jazzwood Posted: 11/18/08
It was a real hit. I doubled the recipe and prepared the pork chops an hour before guests arrived and held in a warming oven. For rice I had all the ingredients ready and prepared just before guests arrived. Everyone served themselves to rice, meat, and drippings. Nothing was left as many went back for seconds of rice and drippings.
RBN1122 Posted: 07/01/10
The crust on the pork was bland. When I added the broth, the crust became mushy and fell apart. I agree with the other reviewers that I didnt really taste walnut. Maybe I will try this with coarsely chopped walnuts, cinnamon, brown sugar, and nutmeg? I didnt make the rice to go with it.
RuthMG Posted: 09/08/09
I made this recipe and followed the instructions perfectly. I still found the recipe to be really bland. I was surprised that the walnuts didn't add much flavor at all and it was hard to taste the sage. I wouldn't make the pork chop portion of this recipe again.
Lacooking Posted: 01/12/09
This was the most bland tasteless meal I have ever made. I would NEVER make again. The crushed walnuts do not make a good crust and much more seasoning is needed. The 1/4 cup chicken broth made a tasteless useless "gravy" and not enough to amount to anything.
BiteSize Posted: 10/30/09
I LOVE this pork. I did not make the rice though. I just cooked the pork using olive oil at first (not bacon) and I probablly use more topping than it calls for, but it is really good. It has a surprisingly creamy texture on your tongue.
tigertoby Posted: 01/26/10
Restaurant quality meal! Absolutely delicious blend of flavors and very moist pork chops! I will definitely serve for guests. Easy to chop rice ingredients ahead of time. Pork chops very quick to make.
jmeleeS Posted: 01/04/12
Just "Okay" - this recipe has tons of potential; lots of great flavors that should all add up to a stellar recipe. Instead, I found the walnuts (like other reviewers posted) did not really exhibit much flavor and the crust which I browned beautifully turned to mush in the chicken broth bath. That said, the pork was incredibly moist and the "rice" (I actually used quick cook barley to cut down on prep time) was really flavorful. I wasn't crazy about the flavors of the pork chop with the flavors in the rice though - they didn't quite go together for me. Something about the spice of the rice seemed to conflict with the delicacy of the walnut-crusted pork. I think it has a lot of potential to be fantastic, but as written, some significant tweaking would be needed for me to make this recipe again starting with the pork to get a crunchy crust.
MarvaDeVault Posted: 12/15/12
this is now one of my "go to" recipes for the Fall and Winter. It is a perfect mix of savory, crunchy, moist. I used less broth to reduce the potential of making mush out of the walnut coating. Also added some red pepper flakes to the veggie mixture to add some pizazz to the flavor.
j2haynes Posted: 06/24/13
Great flavor! I did not use bacon, olive oil and butter instead. I added a little flour to the walnuts and some fresh oregano. I added the chicken broth to the pan let it cook down and then added some more did this three times, the pork chops were tender. The breading was delicious.