prep time
cook time
servings
4
4
WHAT YOU'LL NEED
 | ||
| Minute Rice® Instant Whole Grain Brown Rice | ||
| 2 cups (500 mL) | ||
| 4 | bone-in fast-fry pork loin chops | |
| 1 tbsp (15 mL) | each dried oregano and paprika | |
| ½ tsp (2 mL) | each salt and pepper | |
| 2 tbsp (30 mL) | olive oil | |
| 2 cups (500 mL) | sodium-reduced chicken stock | |
| 1 tbsp (15 mL) | lemon juice | |
| 1 | clove garlic, minced | |
| 1 tsp (5 mL) | finely grated lemon rind | |
| ½ cup (125 mL) | each diced tomato and red onion | |
Tzatziki sauce (optional) | ||
INSTRUCTIONS
Step 1: In a zip-top plastic bag, toss the pork chops with the oregano, paprika, salt and pepper until coated. Heat the olive oil in a large nonstick skillet set over medium-high heat; cook the pork chops for 2 to 3 minutes per side or until browned; transfer to a plate
Step 2: Add the stock, lemon juice and garlic to the skillet; bring to a boil. Stir in the rice and lemon rind; return the mixture to a boil. Simmer for 5 minutes. Remove from the heat
Step 3: Nestle the pork chops into the rice; drizzle with any accumulated juices from plate. Cover and let stand for 10 minutes. Sprinkle with tomato and onion. Serve with tzatziki sauce (if using)
Substitution:
Beef, chicken or vegetarian meatballs can all be used in this recipe; however, if using vegetarian meatballs, substitute vegetable stock for the chicken stock.
Beef, chicken or vegetarian meatballs can all be used in this recipe; however, if using vegetarian meatballs, substitute vegetable stock for the chicken stock.
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