Peppered Pork Chops and Pilaf
ounces boneless pork loin chops, cut 3/4 inch thick
teaspoons seasoned pepper blend
tablespoon olive oil
cups vegetables, such as broccoli, carrots, mushrooms, onions, and/or sweet peppers, cut into bite-size pieces
14 ounce can chicken broth
cups uncooked instant brown rice
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 degrees 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.