Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Apples, mushrooms, and Swiss chard make a nice contrast to the texture of wild rice. Ingredients:
4 (8-ounce) bone-in center-cut pork chops, trimmed |
1 1/2 teaspoons worcestershire sauce |
3/4 teaspoon kosher salt |
1/2 teaspoon dried rubbed sage |
1/4 teaspoon freshly ground black pepper |
1/3 cup walnuts, finely ground |
1 bacon slice |
1/4 cup fat-free, lower-sodium chicken broth |
cooking spray |
1 cup finely chopped onion |
1/2 cup diced carrot |
2 teaspoons diced seeded jalapeno pepper |
1 garlic clove, minced |
1 1/2 cups chopped swiss chard |
1 cup sliced cremini mushrooms |
1 cup chopped peeled granny smith apple |
2 cups cooked wild rice |
1/2 cup fat-free, lower-sodium chicken broth |
1/4 cup chopped fresh flat-leaf parsley |
Directions:
1. Place pork in a shallow dish; drizzle evenly with Worcestershire sauce. Combine salt, sage, and black pepper in a small bowl. Reserve 3/4 teaspoon salt mixture. Add walnuts to remaining salt mixture; toss well. Press walnut mixture onto both sides of pork. Cover and refrigerate 30 minutes.
2. Cook bacon slice in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add pork to drippings in pan; cook 1 1/2 minutes on each side or until lightly browned. Add 1/4 cup chicken broth to pan. Cover, reduce heat, and cook 6 minutes or until desired degree of doneness. Remove pork from pan.
3. Heat a large saucepan over medium heat. Coat pan with cooking spray. Add onion and next 3 ingredients to pan; cover and cook 5 minutes or until onion is tender. Stir in reserved 3/4 teaspoon salt mixture, chard, mushrooms, and apple. Cover and cook 5 minutes or until carrot is tender. Stir in rice and 1/2 cup broth. Bring to a simmer; cook, uncovered, 5 minutes or until liquid is absorbed. Stir in bacon. Place 1 cup rice mixture on each of 4 plates; top each serving with 1 pork chop. Drizzle each serving with pan drippings, and sprinkle each with 1 tablespoon parsley.
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