Rosemary Pork and Rice

Lois Adams


This recipe is low fat and tasty. I have been making it since 2002 when I went on a health kick. The kick is over but the recipe is still good. I don't add any extra salt or pepper except what is in the chicken powder that you dissolve in water. I am on a low salt diet so all my recipes will have little or no salt. You may add extra if you want or let the dinners salt and pepper to their taste.

☆☆☆☆☆ 0 votes
1 Hr
15 Min
Stove Top


1 lb
lean pork
1 c
white wine
2 tsp
fresh rosemary
1 Tbsp
olive oil
1 tsp
vegetable or chicken stock powder
1 c
hot water
4 c
cooked rice
1/4 c
parmesan cheese
4 tsp
olive oil


1Slice pork into thin strips. Put in bowl and pour ½ cup white wine over and refrigerate for at least 30 minutes.
2Prepare rice according to instructions on package. Drizzle with olive oil, sprinkle with Parmesan and keep warm.
3Dissolve vegetable or chicken stock in hot water.
4Chop rosemary very fine, set aside
5Heat 1 tablespoon of olive oil in skillet and add pork, ½ cup white wine, stock and rosemary.
6Cover and cook on medium high heat for about 10 minutes, stirring once or twice, or until pork is no longer pink.
7Serve pork over rice.

About Rosemary Pork and Rice

Course/Dish: Rice Sides, Pork
Main Ingredient: Pork
Regional Style: Asian
Other Tag: Healthy