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nut-crusted pork chops with vegetable wild rice

(1 RATING)
21 Pinches 2 Photos
Annacia avatar
Moose Jaw, SK
Updated on Sep 16, 2014

Autumn apples, mushrooms, and Swiss chard make a nice contrast to the wild rice's crunchy texture. Originally from My Recipes.

Rate
prep time 45 Min
cook time 25 Min
method Stove Top
yield 4 serving(s)

Ingredients

  • PORK:
  • 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 sage
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup walnuts, finely ground
  • 1 - bacon slice
  • 1/4 cup fat-free, less-sodium chicken broth
  • RICE:
  • - 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 finely trimmed chopped swiss chard
  • 1 cup sliced cremini mushrooms
  • 1 cup chopped peeled apple
  • 2 cups cooked wild rice
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup chopped fresh flat-leaf parsley

How To Make nut-crusted pork chops with vegetable wild rice

  • Step 1
    To prepare pork, place chops in a shallow dish; drizzle evenly with Worcestershire. 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 chops. Cover and refrigerate 30 minutes.
  • Step 2
    Cook bacon slice in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add pork chops 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.
  • Step 3
    To prepare rice, heat a large saucepan over medium heat. Coat pan with cooking spray. Add onion and next 3 ingredients (through garlic) to pan; cover and cook 5 minutes or until onion is tender. Stir in reserved 3/4 teaspoon salt mixture, chard, mushrooms, and apple.
  • Step 4
    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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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