PEPPERED PORK CHOPS AND PILAF4 (3-oz. each) boneless pork loin chops, cut 3/4-inch thick 2 teaspoons herb-pepper seasoning 1 tablespoon olive oil 2 cups cut-up salad-bar vegetables, such as broccoli, carrots, mushrooms, onions and sweet peppers 1 (14 1/2-oz.) can chicken broth 2 cups uncooked instant brown rice 1/4 cup roasted red sweet pepper strips (for garnish) Sprinkle both sides of meat with the herb-pepper seasoning. In a large skillet heat oil. Cook chops in hot oil for 5 minutes. Turn chops. Cook for 5 to 7 minutes more or until juices run clear. Remove chops from skillet; cover and keep warm. Meanwhile, cut vegetables into bite-size pieces. Add vegetables, broth and uncooked rice to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or until rice is done and vegetables are crisp-tender. Return pork chops to skillet; cover and heat through. Garnish with roasted red pepper strips. Source: Better Homes and Gardens One Dish Dinners
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