 Pork & Rice Provençal
Makes 4 servings
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Image © Publications International, Ltd.
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Pork & Rice Provençal
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Ingredients
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4
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well-trimmed boneless pork loin chops, 3/4-inch thick (about 1 pound)
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1
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teaspoon dried basil
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1/2
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teaspoon dried thyme
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1/2
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teaspoon garlic salt
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1/4
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teaspoon ground black pepper
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2
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tablespoons margarine or butter, divided
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1
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(6.8-ounce) package RICE-A-RONI® Beef Flavor
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1/2
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cup chopped onion
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1
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clove garlic, minced
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1
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(14-1/2-ounce) can seasoned diced tomatoes, undrained
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1
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(2-1/4-ounce) can sliced ripe olives, drained or 1/3 cup sliced pitted kalamata olives
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Prep Time
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10 minutes
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Cook Time
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40 minutes
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1. Sprinkle pork chops with basil, thyme, garlic salt and pepper; set aside. In large skillet over medium-high heat, melt 1 tablespoon margarine. Add pork chops; cook 3 minutes. Reduce heat to medium; turn pork chops over and cook 3 minutes. Remove from skillet; set aside.
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2. In same skillet over medium heat, sauté rice-vermicelli mix, onion and garlic with remaining 1 tablespoon margarine until vermicelli is golden brown.
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3. Slowly stir in 1-3/4 cups water, tomatoes and Special Seasonings; bring to a boil. Cover; reduce heat to low. Simmer 10 minutes.
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4. Add pork chops and olives. Cover; simmer 10 minutes or until rice is tender and pork chops are no longer pink inside.
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© The Golden Grain Company®
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Nutrients per Serving
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(1 pork chop with 1/4 of rice mixture)
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Calories
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402
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Calories from Fat
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20 %
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Total Fat
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9 g
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Saturated Fat
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3 g
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Cholesterol
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67 mg
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Carbohydrate
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48 g
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Fiber
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3 g
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Protein
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32 g
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Sodium
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1,604 mg
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Dietary exchanges
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3 Starch
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1 Vegetable
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3 Meat
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Printed
from fbnr.com
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