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We had this for dinner a few nights ago and it was delicious! The pork was really moist and tender and the veggies and rice were such an nice compliment to it. It looked really nice too!
Enjoy!
hugs,
peg
Peppered Pork Chops and Pilaf
By Better Homes and Gardens
4 3-ounce boneless pork loin chops, cut 3/4 inch thick
2 teaspoons seasoned pepper blend
1 tablespoon olive oil
3 cups vegetables, such as broccoli, carrots, mushrooms, onions, and/or sweet peppers, cut into bite-size pieces
1 14-ounce can chicken broth
2 cups uncooked instant brown rice
1/4 cup roasted red pepper strips
Fresh oregano (optional)
Sprinkle both sides of chops with the seasoned pepper blend. In a large skillet, cook chops in hot oil over medium heat for 5 minutes. Turn chops. Cook for 3 to 7 minutes more or until slightly pink in the center and juices run clear. (160°F). Remove chops from skillet; cover and keep warm.
Add vegetables, broth, and rice to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or until rice is tender and vegetables are crisp-tender. Return pork chops to skillet; cover and heat through. Garnish with roasted red pepper strips.
Makes 4 servings.
Recipe source: Recipe Rampage yahoo group, submitted by Samantha
Enjoy!
hugs,
peg
Peppered Pork Chops and Pilaf
By Better Homes and Gardens
4 3-ounce boneless pork loin chops, cut 3/4 inch thick
2 teaspoons seasoned pepper blend
1 tablespoon olive oil
3 cups vegetables, such as broccoli, carrots, mushrooms, onions, and/or sweet peppers, cut into bite-size pieces
1 14-ounce can chicken broth
2 cups uncooked instant brown rice
1/4 cup roasted red pepper strips
Fresh oregano (optional)
Sprinkle both sides of chops with the seasoned pepper blend. In a large skillet, cook chops in hot oil over medium heat for 5 minutes. Turn chops. Cook for 3 to 7 minutes more or until slightly pink in the center and juices run clear. (160°F). Remove chops from skillet; cover and keep warm.
Add vegetables, broth, and rice to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or until rice is tender and vegetables are crisp-tender. Return pork chops to skillet; cover and heat through. Garnish with roasted red pepper strips.
Makes 4 servings.
Recipe source: Recipe Rampage yahoo group, submitted by Samantha