Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice

Name: Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bacon slice; 0 teaspoons freshly ground black pepper; 118 milliliters diced carrot; 473 milliliters cooked wild rice; 237 milliliters sliced cremini mushrooms; 1 teaspoons dried rubbed sage; 59 milliliters chopped fresh flat-leaf parsley; 1 garlic clove, minced; 237 milliliters chopped peeled Granny Smith apple; 2 teaspoons diced seeded jalapeno pepper; 1 teaspoons kosher salt; 59 milliliters fat-free, lower-sodium chicken broth; 118 milliliters fat-free, lower-sodium chicken broth; 237 milliliters finely chopped onion; 907 grams bone-in center-cut pork chops, trimmed; 355 milliliters chopped Swiss chard; 79 milliliters walnuts, finely ground; 2 teaspoons Worcestershire sauce

Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice requires about 45 minutes from start to finish. One serving contains 575 calories, 57g of protein, and 25g of fat. For $4.45 per serving, you get a main course that serves 4. If you have granny smith apple, rice, onion, 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. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Place pork in a shallow dish; drizzle evenly with Worcestershire sauce.

Ingredients you will need

Worcestershire Sauce

Pork

Combine salt, sage, and black pepper in a small bowl. Reserve 3/4 teaspoon salt mixture.

Ingredients you will need

Black Pepper

Sage

Salt

Equipment you will use

Bowl

Add walnuts to remaining salt mixture; toss well. Press walnut mixture onto both sides of pork. Cover and refrigerate 30 minutes.

Ingredients you will need

Walnuts

Pork

Salt

Cook bacon slice in a large nonstick skillet over medium heat until crisp.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove bacon from pan; crumble.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Add pork to drippings in pan; cook 1 1/2 minutes on each side or until lightly browned.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Add 1/4 cup chicken broth to pan. Cover, reduce heat, and cook 6 minutes or until desired degree of doneness.

Ingredients you will need

Chicken Broth

Equipment you will use

Frying Pan

Remove pork from pan.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Heat a large saucepan over medium heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Sauce Pan

Frying Pan

Add onion and next 3 ingredients 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.

Ingredients you will need

Mushrooms

Carrot

Apple

Bacon

Broth

Swiss Chard

Onion

Rice

Salt

Equipment you will use

Frying Pan

Place 1 cup rice mixture on each of 4 plates; top each serving with 1 pork chop.

Ingredients you will need

Pork Chops

Rice

Drizzle each serving with pan drippings, and sprinkle each with 1 tablespoon parsley.

Ingredients you will need

Parsley

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Sauce Pan

Ingredients

Servings:

bacon slice 0teaspoons

freshly ground black pepper 118milliliters

diced carrot 473milliliters

cooked wild rice 237milliliters

sliced cremini mushrooms 1teaspoons

dried rubbed sage 59milliliters

chopped fresh flat-leaf parsley 1

garlic clove, minced 237milliliters

chopped peeled Granny Smith apple 2teaspoons

diced seeded jalapeno pepper 1teaspoons

kosher salt 59milliliters

fat-free, lower-sodium chicken broth 118milliliters

fat-free, lower-sodium chicken broth 237milliliters

finely chopped onion 907grams

bone-in center-cut pork chops, trimmed 355milliliters

chopped Swiss chard 79milliliters

walnuts, finely ground 2teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are my top picks for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.