Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice

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

Ingredients

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

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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