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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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; protein 29.3g 59% DV; carbohydrates 32.5g 11% DV; exchange other carbs 2; dietary fiber 3.5g 14% DV; sugars 6.8g; fat 8g 12% DV; saturated fat 3.1g 16% DV; cholesterol 84.6mg 28% DV; vitamin a iu 224.3IU 5% DV; vitamin c 4.8mg 8% DV; folate 19.5mcg 5% DV; calcium 85.1mg 9% DV; iron 1.8mg 10% DV; magnesium 79.5mg 28% DV; potassium 577.8mg 16% DV; sodium 483.9mg 19% DV.