Walnut-Crusted Pork Chops With Autumn Vegetable Wild Rice Recipe

Name: Walnut-Crusted Pork Chops With Autumn Vegetable Wild Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (8-ounce) bone-in center-cut pork chops, trimmed; 1 1/2 teaspoons Worcestershire sauce {Check for Gluten}; 3/4 teaspoon kosher salt; 1/2 teaspoon dried rubbed sage; 1/4 teaspoon freshly ground black pepper; 1/3 cup walnuts, finely ground; 1 bacon slice; 1/4 cup fat-free, lower-sodium chicken broth {Check for Gluten}; Cooking spray; 1 cup finely chopped onion; 1/2 cup diced carrot; 2 teaspoons diced seeded jalapeno pepper; 1 garlic clove, minced; 1 1/2 cups chopped Swiss chard; 1 cup sliced cremini mushrooms; 1 cup chopped peeled Granny Smith apple; 2 cups cooked wild rice; 1/2 cup fat-free, lower-sodium chicken broth {Check for Gluten}; 1/4 cup chopped fresh flat-leaf parsley

Servings: persons

4 (8-ounce) bone-in center-cut pork chops, trimmed
1 1/2 teaspoons Worcestershire sauce {Check for Gluten}
3/4 teaspoon kosher salt
1/2 teaspoon dried rubbed sage
1/4 teaspoon freshly ground black pepper
1/3 cup walnuts, finely ground
1 bacon slice
1/4 cup fat-free, lower-sodium chicken broth {Check for Gluten}
Cooking spray
1 cup finely chopped onion
1/2 cup diced carrot
2 teaspoons diced seeded jalapeno pepper
1 garlic clove, minced
1 1/2 cups chopped Swiss chard
1 cup sliced cremini mushrooms
1 cup chopped peeled Granny Smith apple
2 cups cooked wild rice
1/2 cup fat-free, lower-sodium chicken broth {Check for Gluten}
1/4 cup chopped fresh flat-leaf parsley

1
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.
2
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.
3
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.

974

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 (8-ounce) bone-in center-cut pork chops, trimmed, 1 1/2 teaspoons Worcestershire sauce {Check for Gluten}, 3/4 teaspoon kosher salt, 1/2 teaspoon dried rubbed sage, and more.

Yes, Walnut-Crusted Pork Chops With Autumn Vegetable Wild Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Walnut-Crusted Pork Chops With Autumn Vegetable Wild Rice

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