Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pear | 1 medium (178g) | 101 |
| Blue Cheese | 1 oz (28g) | 100 |
| Apple Juice | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- cooking spray
- 2½ cups brown rice
- 4 scallions (green onions)
- ⅓ cup apple juice
- ¼ cup walnuts
- ½ tsp salt
- ⅛ tsp black pepper
- 1 tsp dried thyme
- 4 pork, boneless loin chops
- 1 red pear
- ¼ cup blue cheese, (crumbled)
Directions
Spray a 2-quart square baking dish and a large skillet with nonstick coating; set aside.
In a large bowl combine the cooked rice, green onions, 2 tablespoons of the apple juice, the walnuts (if desired), ¼ teaspoon salt, and the ⅛ teaspoon pepper.
Spoon rice mixture into prepared baking dish.
In a small bowl stir together the thyme, ¼ teaspoon salt, and the ¼ to ½ teaspoon pepper.
Rub onto both sides of chops.
Cook chops in skillet over medium-high heat until browned, turning once.
Arrange browned chops on top of rice mixture.
Pour remaining apple juice over chops.
Bake, covered , in a 350°F oven about 30 minutes or until no pink remains in chops and juices run clear.
Transfer chops to serving plates.
Stir chopped pear and blue cheese into hot rice mixture; serve with chops.