Maple Pork Chops with Pumpkin Risotto

  • Prep 5 min
  • Total 35 min
  • Servings 4

Ingredients

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Never rinse rice before making risotto or you will wash off some of the grain's starch, which is so important to this creamy dish.
  • Sprinkle the risotto with toasted pumpkin seeds. Rinse the seeds, and pat dry on paper towels. To toast, bake uncovered on a cookie sheet sprayed with cooking spray in a 375° oven about 30 minutes, stirring occasionally.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
405
Calories from Fat
145
% Daily Value
Total Fat
16g
Saturated Fat
5g
Cholesterol
65mg
Sodium
1130mg
Total Carbohydrate
36g
Dietary Fiber
2g
Protein
31g
% Daily Value*:
Iron
18%
18%
Exchanges:
3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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