Wednesday, August 31, 2016

Pork Chops with Apple Balsamic Rice

Pork Chops with Apple Balsamic Rice
(4 servings)


4 (6 oz.) Boneless Pork Chops
½ tsp. Salt, divided
½ tsp. Black Pepper, divided
1 tbsp. Canola Oil
2 medium Gala Apples, cut into 1/2 -inch pieces
2 cups Fresh Mushrooms, sliced
1 medium Yellow Onion, chopped
1½ cups Instant Brown Rice
1 cup Chicken Broth
2 tbsp. Balsamic Vinegar
¼ tsp. Dried Thyme


Pat pork chops dry with a paper towel and sprinkle with ¼ tsp. each of salt and pepper.  In a large skillet over medium heat, warm the oil and brown pork chops on each side.  Remove from pan and set aside.  Using the same skillet, add apples, mushrooms and onion.  Cook until tender (about 5 minutes).  Now stir in rice, broth, vinegar, thyme and remaining salt and pepper.  Bring mixture to a boil, cover, reduce heat and cook 5 minutes.  Place the pork chops on top of mixture, cover and continue cooking about 6 minutes more or until thermometer reads 145-degrees.  Remove from heat and let rest 5 minutes before serving.

Note:               You could use boneless skinless chicken breasts or thighs in this dish too.

Ideas for Future Efforts

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