Rosemary Pork Chop with Peas and Wild Rice

Posted by | November 25, 2012 | Recipes | No Comments

Two 4-oz. pieces lean, boneless pork loin chop

2 Tbsp. rosemary

1/2 tsp. olive oil

1 cup peas

1/3 cup wild rice (measured dry), cooked according to directions

Salt and pepper, to taste

 

Directions: Marinate pork chops in rosemary, olive oil, salt, and pepper. Broil or grill the pork (about 4 to 5 mins. each side).

Serve with cooked wild rice and steamed peas.

Makes 2 servings.



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