Thanks to tangy balsamic vinegar and sweet apples, this one-pot dish lets you have a little something special anytime.
—GREG HAGELI ELMHURST, IL
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 boneless pork loin chops (6 ounces each)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon canola oil
2 medium Gala apples, cut into 1/2-inch pieces
2 cups sliced fresh mushrooms
1 medium onion, chopped
1 1/2 cups instant brown rice
1 cup reduced-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 teaspoon dried thyme
1. Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium heat. Brown pork chops on both sides; remove from pan.
2. In same skillet, add apples, mushrooms and onion; cook and stir 4-5 minutes or until tender. Stir in rice, broth, vinegar, thyme and remaining salt and pepper. Bring to a boil. Reduce heat; cook, covered, 5 minutes.
3. Place pork chops over top; cook, covered, 4-6 minutes or until a thermometer inserted into pork reads 145°. Let stand 5 minutes before serving.
PAIR IT!
Chocolate-Raspberry Angel Food Torte will be great with the pork chops and rice.