Ingredients
4
(1/2-inch-thick) bone-in pork chops
1/4
teaspoon dried marjoram leaves
1/4
teaspoon coarse ground black pepper
1
(4.3-oz.) pkg. long grain and wild rice mix with herbs
1
cup water
2/3
cup apple juice
1/4
cup sweetened dried cranberries
1 1/2
cups frozen cut green beans
Preparation
Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Sprinkle both sides of pork chops with marjoram and pepper. Place in skillet; brown on both sides. Remove pork chops from skillet; cover to keep warm.
In same skillet, combine rice, seasoning packet from rice mix, water and apple juice; mix well. Bring to a boil. Reduce heat to low; cover and cook 25 minutes.
Stir in cranberries and green beans. Return to a boil. Place pork chops over mixture. Cover; cook over medium heat for 4 to 6 minutes or until pork is no longer pink and rice and beans are tender.
