Lemon Pepper Chops with Vegetable Rice Pilaf
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 480 |
| pro | 31 g |
| total fat | 17 g |
| sat. fat | 5 g |
| carb | 49 g |
| fibre | 3 g |
| chol | 55 mg |
| sodium | 588 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 16 |
| vit A | 185 |
| vit C | 15 |
| folate | 16 |
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp grated lemon rind
- 1 tbsp lemon juice
- 1 tsp cracked peppercorns
- 1/4 tsp salt
- 4 pork chops, trimmed
- 2 tbsp minced fresh parsley
- Vegetable Rice Pilaf
- 2 tsp vegetable oil
- 1 onion, chopped
- 4 carrots, thinly sliced
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1 cup long grain rice
- 1-1/2 cups chicken stock
- 3/4 cup cut green beans
Preparation
Vegetable Rice Pilaf: In saucepan, heat oil over medium heat; cook onion, carrots, thyme and salt, stirring occasionally, until onion is softened, about 5 minutes. Add rice, stirring to coat; pour in stock and bring to boil. Reduce heat, cover and simmer for 20 minutes. Sprinkle with green beans; cook, covered, until rice is tender and beans are tender-crisp, 5 to 7 minutes. Fluff with fork.
Meanwhile, combine oil, lemon rind and juice, pepper and salt ; spread all over pork. Let stand for 10 minutes. In greased grill pan or large nonstick skillet, cook chops over medium heat until golden and just a hint of pink remains inside, 4 to 6 minutes per side. Serve on rice. Sprinkle with parsley.
Source : Canadian Living Magazine: March 2004
- Keywords : Dinner; Skillet; Green beans; Pork; Rice;
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