Pork Chops with Apple Rice Pilaf
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For speed, skip browning the pork. Instead, sprinkle the raw chops with lemon-pepper seasoning and paprika; bake as instructed.
Ingredients
- 6 pork loin chops, rib chops, or shoulder chops, cut 3/4 inch thick (about 1-3/4 pounds)
- 1 tablespoon cooking oil or olive oil
- Lemon-pepper seasoning
- 1 6-ounce package long grain and wild rice mix
- 1 20-ounce can sliced apples
- 2 tablespoons vinegar
- 1 cup water
- Trim any separable fat from chops. In a 12-inch skillet brown chops on both sides in hot oil over medium-high heat. Sprinkle chops lightly with lemon-pepper seasoning.
- In a 3-quart rectangular baking dish stir together the rice mix and seasoning packet. Combine undrained apples, vinegar, and water; pour evenly over rice. Top with chops. Cover dish tightly with foil.
- Bake in a 350 degree F oven for 45 to 50 minutes or until rice and chops are tender and juices run clear. Makes 6 servings.
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