16 July 2009
Pork Chops with Colorful Vegetables & Rice
"Peppered Pork Chops and Pilaf" from Better Homes and Gardens Every Meal Easy (Meredith Books, 2008) with tomato-cucumber salad.
Ingredients: boneless pork loin chops (from freezer), shiitake mushrooms (farmers market), bell pepper, jarred roast pepper strips, and red onion.
I had to fudge this recipe (a lot) because (among other things) I don't own any instant rice. I made "normal" rice in the slow cooker (using low-sodium chicken broth instead of water). When the rice was almost done, I started the chops.
Because I did not own any herb-pepper seasoning blend, I sprinkled the chops with McCormick Salt Free Garlic & Herb Seasoning. In a large skillet, I cooked the chops in a little olive oil for about 5 minutes per side. Then I set them aside to rest while I worked on the vegetables.
To the hot skillet, I added 6 oz fresh shiitake mushrooms, one diced orange bell pepper, one diced red onion, about half a cup of roast pepper strips, and two shots (seriously) of low-sodium chicken broth. I stirred the vegetables around over med-high until they were crisp-tender and the broth had evaporated.
(This recipe serves 4 and, while we two did eat only one chop apiece, we ate all the veg).