How to make it

  • 1. To prepare pork, place chops in a shallow dish; drizzle evenly with Worcestershire.
  • 2. Combine salt, Dijon, sherry, honey, sage, and black pepper in a small bowl. Reserve 1 tsp. salt mixture.
  • 3. Add walnuts to remaining salt mixture in the bowl; toss well.
  • 4. Press walnut mixture onto both sides of pork chops. Cover and refrigerate 30 minutes.
  • 5. Cook bacon slice in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble.
  • 6. Add pork chops to drippings in pan; cook 1 1/2 minutes on each side or until lightly browned.
  • 7. 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.
  • 8. To prepare rice, heat a large saucepan over medium heat. Coat pan with cooking spray. Add onion and next 3 ingredients (through garlic) to pan; cover and cook 5 minutes or until onion is tender. and rice is cooked.
  • 9. Stir in reserved 3/4 teaspoon salt mixture, spinach, mushrooms, and apple. Cover and cook 5 minutes or until carrot is tender and rice is cooked.
  • 10. Stir in bacon.
  • 11. 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.

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