- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2003
Ingredients
Method
In bowl, mix together half of the parsley, the garlic, cumin, salt, pepper and cayenne; rub over chops.
In Dutch oven, heat oil over medium-high heat; brown chops, turning once, about 4 minutes. Transfer to plate.
Drain off fat in pan. Add stock and 1 cup (250 mL) water; bring to boil, stirring. Add rice and corn; reduce heat, cover and simmer for 10 minutes. Stir in remaining parsley.
Nestle pork and any accumulated juices in rice; cook until rice is tender, liquid is absorbed and just a hint of pink remains inside chops, 10 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 734 mg
- Protein 29 g
- Calories 492.0
- Total fat 15 g
- Cholesterol 58 mg
- Saturated fat 3 g
- Total carbohydrate 58 g
%RDI
- Iron 21.0
- Folate 11.0
- Calcium 6.0
- Vitamin A 4.0
- Vitamin C 7.0
