Recipe: Peppered Pork Chops and Pilaf

PEPPERED PORK CHOPS AND PILAF

4 (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