Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice

Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice
Photo by Randy Mayor

Ingredients

  • Cooking spray
  • 1 cup sliced cremini mushrooms
  • 2 teaspoons diced seeded jalapeño pepper
  • 2 cups cooked wild rice
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon dried sage
  • + 15 more ingredients
    • Rice:
    • ½ cup diced carrot
    • 1 ½ teaspoons Worcestershire sauce
    • ¼ cup fat-free, less-sodium chicken broth
    • 1 cup chopped peeled Granny Smith apple
    • ½ cup fat-free, less-sodium chicken broth
    • 1 bacon slice
    • 1/3 cup walnuts, finely ground
    • 1 cup finely chopped onion
    • ½ cup fat-free, less-sodium chicken broth
    • 1 ½ cups finely trimmed chopped Swiss chard
    • Pork:
    • ¼ cup chopped fresh flat-leaf parsley
    • 4 (8-ounce) bone-in center-cut pork chops, trimmed
    • 1 garlic clove, minced

1. To prepare pork, place chops in a shallow dish; drizzle evenly with Worcestershire. Combine salt, sage, and black pepper in a small bowl. Reserve 3/4 teaspoon salt mixture. Add walnuts to remaining salt mixture; toss well. Press walnut mixture onto both sides of pork chops. Cover and refrigera...

View full recipe at My Recipes

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