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.
Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
2 cups cooked brown rice
4 green onions, sliced ( ½ cup)
⅓ cup apple juice
¼ cup chopped toasted walnuts (optional)
¼ teaspoon salt
⅛ teaspoon pepper
1 teaspoon dried thyme, crushed
¼ teaspoon salt
¼ to ½ teaspoon pepper
4 boneless pork loin chops, cut ½ to ¾ inch thick (about 1 pound total)
1 red pear, cored and chopped
¼ cup crumbled blue cheese
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), ¼ teaspoon salt, and the ⅛ teaspoon pepper. Spoon rice mixture into prepared baking dish.
In a small bowl stir together the thyme, ¼ teaspoon salt, and the ¼ to ½ 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°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°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.