Pork Chops With Raspberry Chipotle Sauce And Herbed Rice Recipe

Ingredients

4

bone-in pork rib chops, about 3/4 inch thick

1/2

teaspoon garlic pepper

1/3

cup all-fruit raspberry spread

1

tablespoon water

1

tablespoon raspberry-flavored vinegar

1

large or 2 small chipotle chiles in adobo sauce, finely chopped (from 7-oz can)

1

package (8.8 oz) quick-cooking (ready in 90 seconds) whole-grain brown rice

1/4

teaspoon gluten-free salt-free garlic herb blend

1/2

teaspoon lemon peel

1

tablespoon chopped fresh cilantro

Preparation

Sprinkle pork with garlic pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork to oil. Cook 8 to 10 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 145°F. Remove from skillet to serving platter (reserve pork drippings); keep warm.

Meanwhile, in small bowl, stir raspberry spread, water, vinegar and chile; set aside. Make rice as directed on package. Stir in remaining rice ingredients; keep warm.

In skillet with pork drippings, pour raspberry mixture. Cook and stir over low heat about 1 minute or until sauce is bubbly and slightly thickened. Serve pork chops with sauce and rice.

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