Rosemary Pork Chop with Peas and Wild Rice

TurboFire Inferno Plan Dinner: Day 5

Ingredients:

  • Rosemary Pork Chop with Peas and Wild Rice
  • Two 4oz. pieces lean, boneless pork loin chop,
  • 2 Tbsp. rosemary
  • 1/2 tsp. olive oil
  • 1 cup peas
  • 1/3 cup wild rice

Directions:

  1. Marinate pork chops in rosemary, olive oil, salt and pepper. Broil or grill the pork.
  2. Serve with cooked wild rice and steamed peas.

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