Walnut Crusted Pork Chops With Wild Autumn Rice from Kia Crittenden - Cincinnati News, FOX19-WXIX TV

Walnut Crusted Pork Chops With Wild Autumn Rice from Kia Crittenden

Walnut Crusted Pork Chops With Wild Autumn Rice

  

Pork CHOPS:

4 (8-ounce) bone-in center-cut pork chops

1 ½ teaspoons Worcestershire sauce

¾   teaspoon kosher salt

½   teaspoon dried sage

¼   teaspoon freshly ground black pepper

½   teaspoon garlic powder

⅓   cup walnuts, finely ground

2  bacon slices

¼   cup chicken broth


AUTUmn Rice:

Cooking spray

1   cup finely chopped onion

½  cup  diced carrot

2   teaspoons diced, seeded jalapeño pepper

2   garlic cloves, minced

1 ½ cups trimmed spinach

1  cup  sliced mushrooms

1  cup  chopped peeled Granny Smith apple

2  cups  cooked wild rice

½  cup  chicken broth

¼  cup  chopped fresh flat-leaf parsley

  • 1. To prepare pork, place chops in a shallow dish; drizzle evenly with Worcestershire. Combine salt, sage, garlic powder, 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 refrigerate 30 minutes.
  • 2. Cook bacon slices in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add pork chops 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 doneness. Remove chops from pan.
  • 3. To prepare rice, heat a large saucepan over medium heat. Coat pan with cooking spray. Add onion, carrots, jalapeño, and garlic to pan; cover and cook 5 minutes or until onion is tender. Stir in reserved 3/4 teaspoon salt mixture, spinach, 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.
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