Page 123 - cookbook1

Pork Medallions with Rice

1-1/2 lb boneless pork 2-1/4 cups beef broth
chops; 1" thick 1/2 cups finely chopped
1 tsp creole seasoning green peppers
1/2 cups finely chopped 1/2 cups finely chopped
sweet red onions
peppers 1/2 cups finely chopped
1/2 cups finely chopped celery
carrots 1 box uncle ben's
2 cloves garlic wild rice
1 bay leaf
Procedure
1 Trim fat from pork. Place pork between 2 sheets of heavy-
duty plastic wrap and flatten to 1/2" thickness. Sprinkle with
1/2 tsp. creole seasoning. Coat large skillet with cooking
spray and place over medium-high heat until hot. Add pork
and heat 3 minutes on each side or until brown and cooked
completely. Remove pork from skillet and keep warm.
Reduce heat to medium and add peppers, carrots and celery.
Sauté' 8-10 minutes until tender. Add rice, seasoning packet,
beef broth, bay leaf and remaining creole seasoning; bring to
boil. Cover: reduce heat and simmer for 20 minutes or until
rice is done. Return pork to skillet; remove from heat and let
stand covered for 5 minutes.
Servings: 4

Recipe Tips
Points: 6.9

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