RCI-RC.001.0161.001
Pork Chops and Fruited Pilaf
Makes 4 servings
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- lean Pork chops4 unitabout 1/2 inch thick
- 1 unit
- 3/4 cup
- sliced green onions*3/4 cup
- 1 cup
- -ounce can chunky mixed fruit (drain; reserve syrup)1 17 unit
- 2 teaspoons
- 1/4 teaspoon
Method
1
Pat the pork chops dry with paper towels and season both sides generously with seasoned salt.
2
Heat a large skillet over medium-high heat and add the pork chops, cooking for 4-5 minutes per side until golden brown and cooked through (internal temperature 145°F).
10 minutes
3
Transfer the cooked pork chops to a plate and set aside.
4
In the same skillet, combine the uncooked rice and sliced green onions, stirring for 1-2 minutes until lightly toasted.
5
Pour in the chicken broth and the reserved fruit syrup from the canned mixed fruit, scraping up any browned bits from the bottom of the skillet.
1 minutes
6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
15 minutes
7
Stir in the drained chunky mixed fruit, lemon juice, and grated lemon peel, mixing gently to combine.
8
Return the pork chops to the skillet, nestling them into the pilaf, and heat through for 1-2 minutes.
2 minutes
9
Serve the pork chops on a bed of the fruited pilaf.