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Make quick recipe with various veggies

SHARE Make quick recipe with various veggies

Tailor this quick recipe to whatever looks good at the grocery store salad bar, say the cookbook editors who suggest that Peppered Pork Chops and Pilaf is a dish you may like to remember when you're in a hurry.

The recipe is from "Better Homes and Gardens One Dish Dinners" (Meredith Books, $24.95), an enterprising collection of ideas for streamlined family meals.

Combine your colorful selection of vegetables with a few other convenient products — herb-pepper seasoning, bottled roasted red peppers and quick-cooking brown rice — and the result is a skillet chop dish that's speedy and seasonal.


(Preparation-cooking time, start-to-finish, 25 minutes)

Four 3-ounce boneless pork loin chops, cut 3/4-inch thick

2 teaspoons herb-pepper seasoning

1 tablespoon olive oil

2 cups cut-up salad-bar vegetables, such as broccoli, carrots, mushrooms, onions and sweet peppers

14 1/2-ounce can chicken broth

2 cups uncooked instant brown rice

1/4 cup roasted red sweet pepper strips

Sprinkle both sides of meat with the herb-pepper seasoning. In a large skillet heat oil. Cook chops in hot oil for 5 minutes. Turn chops. Cook for 5 to 7 minutes more or until juices run clear. Remove chops from skillet; cover and keep warm.

Meanwhile, cut vegetables into bite-size pieces. Add vegetables, broth and uncooked rice to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or until rice is done and vegetables are crisp-tender. Return pork chops to skillet; cover and heat through. Garnish with roasted red pepper strips.

Nutrition information per serving: 390 cal., 17 g total fat (5 g saturated fat), 70 mg chol., 492 mg sodium, 33 g carbo., 3 g fiber, 29 g pro.