Pork Chops with Vegetable Risotto (Ideal for Diabetics)

RECIPESPLUS
10Ingredients
30Minutes
1280Calories

Ingredients

US|METRIC
  • 1/2 cup vegetable stock (+ 1 tbsp)
  • 1 ounce brown rice
  • 3 tablespoons safflower oil
  • 2 ounces carrots (finely diced)
  • 3 ounces red bell peppers (finely diced)
  • 1 clove garlic (pressed or minced)
  • 2 ounces leaves (chard, chopped)
  • 1 1/3 pounds pork chop
  • fresh parsley
  • basil
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    Directions

    1. Boil 1/2 cup stock in a small saucepan and add the rice. Lower the heat, cover and simmer for about 20 mins. Meanwhile, heat 1 tbsp oil in a pan and sauté the carrot. Pour in the remaining stock, add the peppers, garlic and chard, cover and cook for about 5 mins. About 5 mins before the rice is done, fold the vegetables into the rice. Season to taste.
    2. Meanwhile, season the meat. Heat 2 tbsp oil and sear the pork chop briefly over high heat, then lower the heat and cook for about 6-8 mins, turning. Season. Remove the pork chop and serve with the risotto. Garnish with fresh parsley and basil.
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    NutritionView More

    1280Calories
    Sodium79% DV1900mg
    Fat102% DV66g
    Protein259% DV132g
    Carbs12% DV37g
    Fiber20% DV5g
    Calories1280Calories from Fat590
    % DAILY VALUE
    Total Fat66g102%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol290mg97%
    Sodium1900mg79%
    Potassium3530mg101%
    Protein132g259%
    Calories from Fat590
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber5g20%
    Sugars8g16%
    Vitamin A350%
    Vitamin C230%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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