Caribbean Pork Chops with Glazed Bell Peppers and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 teaspoons Caribbean Jerk seasoning, divided4 well trimmed bone in center cut pork chops (6 ozs each about 1/2 inch thick)2 bell peppers cut into 1 inch strips (red, yellow, orange or green)1 tablespoon balsamic vinegar1 tablespoon honey1 pouch (8 1/2 ounces) cooked brown rice2 teaspoons thyme.
1. Heat oven to 375 degrees F. Sprinkle 1 teaspoon seasoning over pork chops. Coat large non stick skilet with nonstick spray; heat over medium-high heat until hot. Add pork chops; cook 2 minutes per side or until brown.
2. Transfer pork chops to shallow roasting pan or jelly-roll pan. Bake chops 6 to 8 minutes or until no longer pink in center. Do not over cook.
3. Meanwhile, add bell peppers to same skillet; cook and stir over medium -high heat 3 minutes. Reduce heat to medium. Add vinegar and honey; cook and stir 1 minute. Add rice and remaining 1 teaspoon jerk seasoning. Cook and stir 2 minutes or until heated through. Spoon mixture evenly onto four serving plates. Place pork chops on rice; sprinkle with thyme. Drizzle any juices from roasting pan over chops.
Serving Size: Serves 4 (1 pork chop 1/2 cup rice mixture)
Number of Servings: 4
Recipe submitted by SparkPeople user NCJESSICA77.
2. Transfer pork chops to shallow roasting pan or jelly-roll pan. Bake chops 6 to 8 minutes or until no longer pink in center. Do not over cook.
3. Meanwhile, add bell peppers to same skillet; cook and stir over medium -high heat 3 minutes. Reduce heat to medium. Add vinegar and honey; cook and stir 1 minute. Add rice and remaining 1 teaspoon jerk seasoning. Cook and stir 2 minutes or until heated through. Spoon mixture evenly onto four serving plates. Place pork chops on rice; sprinkle with thyme. Drizzle any juices from roasting pan over chops.
Serving Size: Serves 4 (1 pork chop 1/2 cup rice mixture)
Number of Servings: 4
Recipe submitted by SparkPeople user NCJESSICA77.
Nutritional Info Amount Per Serving
- Calories: 421.3
- Total Fat: 14.2 g
- Cholesterol: 105.0 mg
- Sodium: 96.0 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 2.3 g
- Protein: 39.2 g
Member Reviews