Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 6 to 7 oz box White and wild or oriental fried rice quick cooking, using 1/2 seasoning packet
- 2 cups Frozen broccoli florets thawed
- 1/2 cup All fruit seedless blackberry spread
- 3 tablespoons Balsamic Vinegar
- Vegetable oil spray
- 4 4 ounce Pork chops lean, center cut, all visible fat removed, about 1/2 inch thick
- 1/4 teaspoon Dried rosemary crushed
Preparation
Cook rice using package directions, omitting salt, margarine, and half the seasoning packet, for 8 minutes. Stir in broccoli; cover and cook for 3 minutes. Remove from heat and set aside, still covered.
Meanwhile, in a small bowl, whisk together jam and vinegar; set aside.
Heat a large, nonstick skillet over medium high heat. Remove from heat and spray with vegetable oil spray. Cook pork for 3 minutes. Turn pork over, sprinkle with rosemary, and cook for 3 minutes, or until lightly browned (pork won't be quite done). Remove from skillet.
Increase heat to high, and add blackberry mixture; bring to a boil. Boil for 1 minute; return pork and any juices to skillet. Cook for 1 minute; turn pork over and cook for 45 seconds.
To serve, put rice mixture on serving platter, top with pork, and spoon on remaining glaze.
