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Prep 15min
Total25min
Servings4
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Ingredients
Pork Chops
4
bone-in pork rib chops, about 3/4 inch thick
1/2
teaspoon garlic pepper
Raspberry-Chipotle Sauce
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)
Herbed Rice
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
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Steps
1
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.
2
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.
3
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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Substitute other flavors of fruit spread for the raspberry, such as apricot or peach, and use cider vinegar instead of raspberry vinegar.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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