Smoky Pork Chops with Rice
For an easy dinner reminiscent of chuck wagon days, fix these smoked pork chops served with Southwestern-style beans and rice.
Ingredients
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1 box (7.2 ounces) herb-and-butter flavored rice mix
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2 tablespoons butter
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1 can (15 ounces) pinto beans, drained and rinsed
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4 center-cut pork chops (about 1-1/2 pounds total, 3/4 inch thick)
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1 tablespoon olive oil
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1/4 teaspoon garlic salt
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3 tablespoons smoky mesquite steak sauce
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1/4 cup flat-leaf parsley, chopped
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1 large bottled roasted red pepper, thinly sliced
Directions
1.
Heat broiler or grill.
2.
Prepare rice mix following package directions, using 2 tablespoons butter. Add beans during last 10 minutes of cooking.
3.
While rice is cooking, rub pork chops with oil; season both sides with garlic salt.
4.
Broil or grill chops 4 to 5 minutes per side or until internal temperature registers 160 degrees F on instant-read thermometer.
5.
To serve, stir 1 tablespoon steak sauce and the parsley into rice. Garnish with sliced roasted red pepper. Brush chops with remaining 2 tablespoons steak sauce. Makes 4 servings.
Nutrition information
Calories 628, Total Fat 23 g, Saturated Fat 9 g, Cholesterol 103 mg, Sodium 1319 mg, Carbohydrate 63 g, Fiber 7 g, Protein 42 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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