2 lean boneless pork loin chops (4 ounces each) 2 teaspoons canola oil 1 medium tart green apple, sliced 1 medium leek (white portion only), sliced 1 cup unsweetened apple juice 1/2 teaspoon grated orange peel 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon cornstarch 2 tablespoons water 2 cups hot cooked long grain and wild rice mix
In a nonstick skillet, brown pork chops in oil for 3-4 minutes. Turn chops; add apple and leek. Cook for 3-4 minutes. Add the apple juice, orange peel, rosemary, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
2 servings.
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