Rosemary Pork Chop with Peas and Wild Rice

This rosemary pork chop with peas and wild rice is a simple, balanced dinner that comes together quickly and uses straightforward ingredients. Lean pork provides high-quality protein, while wild rice and peas add fiber and slow-digesting carbohydrates for a satisfying, well-rounded meal.

It’s an easy option for weeknights when you want something nourishing without spending a lot of time in the kitchen.

Ingredients

• 2 (4 oz) lean, boneless pork loin chops

• 2 tablespoons rosemary

• 1/2 teaspoon olive oil

• Salt and pepper, to taste

• 1 cup peas

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

Directions

1. In a small bowl, combine rosemary, olive oil, salt, and pepper.

2. Rub the mixture evenly over both pork chops and allow to marinate for at least 10 minutes.

3. Broil or grill the pork chops over medium-high heat for about 4 to 5 minutes per side, or until fully cooked and no longer pink in the center.

4. While the pork cooks, steam the peas until tender.

5. Serve the pork chops with cooked wild rice and peas.

Servings

Makes 2 servings.