Caribbean Pork Chops with Glazed Bell Peppers and Rice
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Caribbean Pork Chops with Glazed Bell Peppers and Rice calories by ingredient
Introduction
This is from Diabetes Self Management Magazine. This is from Diabetes Self Management Magazine.Number of Servings: 4
Ingredients
-
2 teaspoons Caribbean Jerk seasoning, divided
4 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 vinegar
1 tablespoon honey
1 pouch (8 1/2 ounces) cooked brown rice
2 teaspoons thyme.
Directions
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.