Pork Chops With Risotto - cooking recipe

Ingredients

4 pork loin blade, rib, loin or sirloin chops (each 3/4-inch thick)
salt
2 Tbsp. olive or salad oil
1 bunch broccoli rabe (about 1 lb.)
1 1/2 c. apple juice
2 (4.2 oz.) boxes risotto mix (with onion)
red apple wedges for garnish

Preparation

About 1 hour before serving, trim fat from pork chops. Sprinkle pork chops with 1/4 teaspoon salt.
In 12-inch skillet over medium-high heat, in hot olive or salad oil, cook pork chops until well browned on both sides.
Remove pork chops to plate.