Greek-Style Pork Chops With Rice - cooking recipe

Ingredients

4 bone-in fast-fry pork loin chops
1 tablespoon dried oregano
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 cups sodium-reduced chicken stock
1 tablespoon lemon juice
1 garlic clove, minced
2 cups Minute Rice, instant whole grain brown rice
1 teaspoon finely grated lemon rind
1/2 cup diced tomato
1/2 cup diced red onion
tzatziki, sauce (optional)

Preparation

In a zip-lock bag, toss the pork chops with the oregano, paprika, salt and pepper until coated. Heat the olive oil in a large nonstick skillet set over medium-high heat; cook the pork chops for 2-3 minutes per side or until browned; transfer to plate.
Add the stock, lemon juice garlic to the skillet; bring to a boil. Stir in the rice and lemon rind; return the mixture to a boil. Simmer for 5 minutes. Remove from the heat.
Nestle the pork chops into the rice; drizzle with any accumulated juices from plate. Cover and let stand for 10 minutes. Sprinkle with tomato and onion. Serve with tzatzki sauce (if using).
NOTES: Beef, chicken or vegetarian meatballs can all be used in this recipe; however if using vegetarian meatballs, substitute vegetable stock for the chicken stock.