4 thick pork chops 4
1 onion, sliced 1
500 ml mushrooms, sliced 2 cup
30 ml balsamic vinaigrette dressing 2 tbsp
375 ml minute rice, uncooked 1 1/2 cup
284 ml chicken broth 10 oz
284 ml water 10 oz
2 red apples, sliced 2
5 ml dried thyme leaves 1 tsp
In a large lightly greased skillet; cook pork chops over medium-high heat for 4 minutes on each side or until browned.
Add onion, mushrooms and dressing. Cook an additional 3 minutes.
Stir in rice, broth, water, apples and thyme. Reduce heat to medium. Simmer 10 minutes or until heated through.
Serves 4