– 1 cup unseasoned long-grain and wild rice blend
– 1 tbsp unsalted butter
– 4 (6 oz) bone-in center-cut pork chops
– 1/2 tsp kosher salt, divided
– 1/2 tsp black pepper, divided
– 1 tbsp fresh rosemary (finely chopped)
– 12 oz fresh cremini mushrooms, cut into 1/2 inch pieces
– 1 medium onion (halved and thinly sliced)
– 2 tbsp all-purpose flour
– 1/4 cup dry white wine
– 1 1/2 cups unsalted chicken stock
– 1/4 cup chopped roasted hazelnuts
– 1/4 cup chopped fresh flat-leaf parsley
– 2 tbsp reduced-fat sour cream
1. Cook rice according to package directions, omitting salt and fat.
2. Melt butter in a large skillet over med-high heat. Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 3 minutes on each side or until browned. Remove from heat and place on plate.
3. Add mushrooms, rosemary and onion to pan; cook approx 8 minutes, stirring occasionally. Toss mushrooms with flour to coat. Stir in wine and chicken stock. Return pork chops (and their juices) to pan. Cover and simmer 10 minutes.
4. Stir in hazelnuts, parsley, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper into rice. Arrange pork chops in a serving dish or platter. Simmer sauce, uncovered for 2 additional minutes. Remove from heat, and stir in sour cream. Serve pork chops with mushroom sauce and rice.
Side recommendations: Corn on the Cob and Cinnamon Apples