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Peppered Pork Chops and Pilaf

Makes: 4 servings
Start to Finish 25 mins
Peppered Pork Chops and Pilaf
  • 4  ounces  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)

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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