Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice
Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice requires about 45 minutes from start to finish. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains approximately 56g of protein, 25g of fat, and a total of 573 calories. It is a good option if you're following a gluten free and dairy free diet. It works well as a main course. If you have walnuts, swiss chard, less-sodium chicken broth, and a few other ingredients on hand, you can make it. To use up the walnuts you could follow this main course with the Pistachio Cake with Walnuts as a dessert.
Instructions
To prepare pork, place chops in a shallow dish; drizzle evenly with Worcestershire.
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 chops. Cover and refrigerate 30 minutes.
Cook bacon slice in a large nonstick skillet over medium heat until crisp.
Remove bacon from pan; crumble.
Add pork chops 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.
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. 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.