Black Rice & Farro Stuffed Pork Chops

READY IN: 1hr 40mins


  • 12
    cup black rice (if you want more rice to farro ratio you can use a whole cup)
  • 78
    cup water (1 3/4 for 1 cup rice)
  • 2
    tablespoons dried cherries
  • half an onion, diced
  • 2
    tablespoons olive oil
  • 1
    cup cracked farro
  • 2 12
    cups water (chicken or vegetable broth or stock for more flavor)
  • 12
    tablespoon fresh rosemary, finely chopped
  • 12
    cup sliced almonds
  • 4
    pork chops, 1 1/2-2 inch thick
  • 12
    cup unfiltered apple juice (I like "not from concentrate")


  • Bring rice, cherries, and water to boil over high heat.
  • Turn down to low, cover and simmer for 45 minutes or until liquid is fully absorbed.
  • Meanwhile, add 1 tbsp of the olive oil to large pan and heat over medium heat, add onions and sautee until translucent, about 2-3 minutes.
  • Add farro and toast until it just started to darken, about 3 minutes (careful not to burn!).
  • Add liquid of choice and rosemary and bring to a boil.
  • Turn heat to low and simmer UNCOVERED for 30 minutes, until liquid is absorbed and farro has split open.
  • Toast almonds in a small pan until fragrant
  • Mix rice and farro together.
  • Pre-heat oven to 350.
  • Cut a deep pocket in pork chops.
  • Add remaining olive oil to an oven proof skillet and sear pork chops on both side, remove meat from pan, keep pan hot.
  • Stuff pork chops with about 1-2 tbsp of stuffing each.
  • Place back in pan and add enough apple juice to cover about half-way, place in oven and bake for at least an hour and up to 2 for more tender meat.