Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

Apples, mushrooms, and Swiss chard make a nice contrast to the texture of wild rice.

Recipe by Oxmoor House August 2011

Gallery

Credit: Oxmoor House

Recipe Summary test

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place pork in a shallow dish; drizzle evenly with Worcestershire sauce. 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. Cover and refrigerate 30 minutes.

    Advertisement
  • Cook bacon slice in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add pork to drippings in pan; cook 1 1/2 minutes on each side or until lightly browned. Add 1/4 cup chicken broth to pan. Cover, reduce heat, and cook 6 minutes or until desired degree of doneness. Remove pork from pan.

  • Heat a large saucepan over medium heat. Coat pan with cooking spray. Add onion and next 3 ingredients to pan; cover and cook 5 minutes or until onion is tender. Stir in reserved 3/4 teaspoon salt mixture, chard, mushrooms, and apple. Cover and cook 5 minutes or until carrot is tender. Stir in rice and 1/2 cup broth. Bring to a simmer; cook, uncovered, 5 minutes or until liquid is absorbed. Stir in bacon. Place 1 cup rice mixture on each of 4 plates; top each serving with 1 pork chop. Drizzle each serving with pan drippings, and sprinkle each with 1 tablespoon parsley.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

379 calories; fat 14.7g; saturated fat 3.5g; mono fat 4.4g; poly fat 5.5g; protein 29.1g; carbohydrates 34.6g; fiber 5g; cholesterol 69mg; iron 2.6mg; sodium 600mg; calcium 65mg.
Advertisement