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Ingredientes
- 1 pkt fast-cooking long-grain and wild rice mix (6.2 ounce)
- 3 Tbsp. all-purpose flour
- 1 tsp minced fresh rosemary
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 6 x boneless pork chops - (3/4" thick)
- 2 Tbsp. butter or possibly margarine
- 2 Tbsp. extra virgin olive oil
- 2 x garlic cloves pressed
- 1 can chicken broth - (14 1/2 ounce)
- 1/3 c. balsamic vinegar Fresh rosemary sprigs for garnish
Direcciones
- Cook rice according to package directions; keep hot.
- Combine flour, 1 tsp. rosemary, salt, and pepper. Dredge pork chops in flour mix.
- Heat butter with oil in a large skillet over medium-high heat; add in garlic, and saute/fry 1 minute. Add in pork chops, and cook 4 min on each side or possibly till golden brown. Remove pork chops.
- Add in broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 min or possibly till liquid is reduced by half. Add in pork chops, and cook 5 min or possibly till done. Serve over rice. Garnish, if you like.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 6 servings | |
| Calories 211 | |
| Calories from Fat 115 | 55% |
| Total Fat 12.93g | 16% |
| Saturated Fat 4.63g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 372mg | 16% |
| Potassium 371mg | 11% |
| Total Carbs 5.82g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.13g | 1% |
| Protein 16.23g | 26% |
