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Cooking From The Glossies: Walnut-Crusted Pork Chops With Autumn Vegetable Wild Rice


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For the pork:

Four 8-ounce bone-in center-cut pork chops, trimmed (or 7-ounce boneless chops)

1 1/2 teaspoons worcestershire sauce

3/4 teaspoon kosher salt

1/2 teaspoon dried sage

1/4 teaspoon freshly ground black pepper

1/3 cup walnuts, finely ground

1 bacon slice

1/4 cup fat-free, less-sodium chicken broth

For the rice:

cooking spray

1 cup finely chopped onion

1/2 cup diced carrot

2 teaspoons diced, seeded jalapeño pepper

1 garlic clove, minced

1 1/2 cups finely trimmed chopped Swiss chard

1 cup sliced cremini mushrooms

1 cup chopped peeled granny smith apple

2 cups cooked wild rice

1/2 cup fat-free, less-sodium chicken broth

1/4 cup chopped fresh flat-leaf parsley

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