Looking for something impressive to serve guests? Try this herb-rubbed pork chop recipe. Pan-sizzled in their own juices, the chops are then baked along with rice. Fresh pear and blue cheese are the final touches. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Spray a 2-quart square baking dish and a large skillet with nonstick coating; set aside. In a large bowl combine the cooked rice, green onions, 2 tablespoons of the apple juice, the walnuts (if desired), 1/4 teaspoon salt, and the 1/8 teaspoon pepper. Spoon rice mixture into prepared baking dish.

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  • In a small bowl stir together the thyme, 1/4 teaspoon salt, and the 1/4 to 1/2 teaspoon pepper. Rub onto both sides of chops. Cook chops in skillet over medium-high heat until browned, turning once. Arrange browned chops on top of rice mixture. Pour remaining apple juice over chops.

  • Bake, covered, in a 350 degree F oven about 30 minutes or until no pink remains in chops and juices run clear. Transfer chops to serving plates. Stir chopped pear and blue cheese into hot rice mixture; serve with chops.

Tips

Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

323 calories; 8 g total fat; 3.1 g saturated fat; 85 mg cholesterol; 484 mg sodium. 578 mg potassium; 32.5 g carbohydrates; 3.5 g fiber; 7 g sugar; 29.3 g protein; 224 IU vitamin a iu; 5 mg vitamin c; 19 mcg folate; 85 mg calcium; 2 mg iron; 80 mg magnesium;