Maple Pork Chops with Pumpkin Risotto

 

2

tablespoons margarine or butter

4

center-cut pork loin chops

Salt and pepper to taste, if desired

1 1/2

teaspoons maple flavoring

3/4

cup uncooked Arborio or other short-grain white rice

1

clove garlic, finely chopped

1

cup canned pumpkin

3

cups Progresso® chicken broth (from 32 oz carton)

1/4

cup shredded Parmesan cheese

1/4

teaspoon salt

• 1 Melt margarine in 12-inch skillet over medium-high heat. Sprinkle pork with salt and pepper. Cook pork in margarine 5 minutes, turning once, until brown. Remove pork from skillet; brush both sides with maple flavoring.
• 2 Add rice and garlic to skillet. Cook over medium heat 30 seconds, stirring frequently. Stir in pumpkin and 1/2 cup of the broth. Cook uncovered, stirring frequently, until liquid is absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 15 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed.
• 3 Add pork and any remaining broth to skillet. Cover and cook 5 to 10 minutes or until pork is slightly pink when cut near bone and rice is creamy and just tender. Stir in cheese and salt.