Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice

First, the picture doesn't match the magazine (not the website). I see the website corrected the pork chop (the mag said boneless pork chops).
D said this was easy just a lot of prep. He forgot about the walnuts, so ours didn't have walnuts.
Also it was our 6-month trial of fruit and meat (we try a combo every 6 months).

Taste- delicious! We had with Cheddar-Bacon Drop biscuits to use up 2 more pieces of bacon.

Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice

Apples, mushrooms, and Swiss chard make a nice contrast to the wild rice's crunchy texture.

Pork:
4 (8-ounce) bone-in center-cut pork chops, trimmed
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon kosher salt
1/2 teaspoon dried sage
1/4 teaspoon freshly ground black pepper
1/3 cup walnuts, finely ground
1 bacon slice
1/4 cup fat-free, less-sodium chicken broth

Rice:
Cooking spray
1 cup finely chopped onion
1/2 cup diced carrot
2 teaspoons diced seeded jalapeño pepper
1 garlic clove, minced
1 1/2 cups finely trimmed chopped Swiss chard
1 cup sliced cremini mushrooms
1 cup chopped peeled Granny Smith apple (less than 1 apple)
2 cups cooked wild rice (we used texmati)
1/2 cup fat-free, less-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley

1. To prepare pork, place chops in a shallow dish; drizzle evenly with Worcestershire. Combine salt, sage, and black pepper in a small bowl. Reserve 3/4 teaspoon salt mixture. Add walnuts to remaining salt mixture; toss well. Press walnut mixture onto both sides of pork chops. Cover and refrigerate 30 minutes.

2. Cook bacon slice in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add pork chops to drippings in pan; cook 1 1/2 minutes on each side or until lightly browned. Add 1/4 cup chicken broth to pan. Cover, reduce heat, and cook 6 minutes or until desired degree of doneness. Remove pork from pan.

3. To prepare rice, heat a large saucepan over medium heat. Coat pan with cooking spray. Add onion and next 3 ingredients (through garlic) to pan; cover and cook 5 minutes or until onion is tender. Stir in reserved 3/4 teaspoon salt mixture, chard, mushrooms, and apple. Cover and cook 5 minutes or until carrot is tender. Stir in rice and 1/2 cup broth. Bring to a simmer; cook, uncovered, 5 minutes or until liquid is absorbed. Stir in bacon. Place 1 cup rice mixture on each of 4 plates; top each serving with 1 pork chop. Drizzle each serving with pan drippings, and sprinkle each with 1 tablespoon parsley.

Yield: 4 servings

CALORIES 379 (35% from fat); FAT 14.7g (sat 3.5g,mono 4.4g,poly 5.5g); IRON 2.6mg; CHOLESTEROL 69mg; CALCIUM 65mg; CARBOHYDRATE 34.6g; SODIUM 600mg; PROTEIN 29.1g; FIBER 5g

Cooking Light, OCTOBER 2008