Ingredients
4 boneless pork loin chops cut 3/4 inch thick
1 Tbl. herb-pepper seasoning
2 Tbl. olive oil
2 cups cut up salad bar vegetables
1 (14 oz) can chicken broth
2 cups quick-cooking brown rice
1/4 cup chopped roasted red sweet pepper
Fresh herb sprigs (optional)
Preparation
Sprinkle both sides of the pork with the herb-pepper seasoning. In a large skillet cook chops in 1 Tbl. olive oil for 5 minutes. Turn chops and cook for 5-7 minutes more or until just lightly pink in centers and juices run clear. Cut vegetables into bite sized pieces. In a sauce pan, heat remaining olive oil. Add vegetables and cook for 2 minutes. Carefully add broth. Bring to boiling. Stir in uncooked rice, roasted sweet pepper, and remaining herb-pepper seasoning. Return to boiling and reduce heat. Cover and simmer 5 minutes. Serve chops with rice.
