Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice

This week at Harter House Supermarkets in Springfield, we have featured in our Ad, Boneless Sirloin Pork Chops for $1.99 lb. (Aug 19-25, 2015). So here I have found a wonderful recipe to share with you featuring our famous Sirloin Pork Chops.

Ingredients
• Sirloin Pork Chops from Harter House
• 1 1/2 teaspoons Worcestershire sauce
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried sage
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup walnuts, finely ground
• 1 bacon slice
• 1/4 cup fat-free, less-sodium chicken broth

• Rice
• Cooking spray
• 1 cup finely chopped onion
• 1/2 cup diced carrot
• 2 teaspoons diced seeded jalapeño pepper
• 1 garlic clove, minced
• 1 1/2 cups finely trimmed chopped Swiss chard (or spinach)
• 1 cup sliced mushrooms
• 1 cup chopped peeled Granny Smith apple
• 2 cups cooked wild rice
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup chopped fresh flat-leaf parsley


Preparation
1. 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.

2. 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. Remove pork from pan.

3. 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.


Enjoy!