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.