TurboFire Inferno Plan Dinner: Day 5
- 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
- Marinate pork chops in rosemary, olive oil, salt and pepper. Broil or grill the pork.
- Serve with cooked wild rice and steamed peas.