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Peppered Pork Chops and Pilaf
Ingredients
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4
ounces boneless pork loin chops, cut 3/4 inch thick
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2
teaspoons seasoned pepper blend
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1
tablespoon olive oil
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3
cups vegetables, such as broccoli, carrots, mushrooms, onions, and/or sweet peppers, cut into bite-size pieces
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1
14 ounce can chicken broth
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2
cups uncooked instant brown rice
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1/4
cup roasted red pepper strips
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Fresh oregano (optional)
Directions
1. 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 degrees F). Remove chops from skillet; cover and keep warm.
2. 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.
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OK I found dinner, so I'll quit torturing you all with these recipes already!
5/18/2010 08:09:38 AM Report AbuseThe pork chops came out beautifully, but the rice portion was oh, so bland! I used onions and mushrooms as the vegetables. The dish needed some salt or other zippy spice. I'd try again, because the chops were moist and tender, but would make changes with the rice/vegetable portion.
1/19/2010 08:57:13 AM Report Abuse