Blackberry-Glazed Pork with Mixed Rice and Broccoli
Star Rating: 1 stars
1/2 6-to-7-ounce box quick-cooking white and wild rice or oriental fried rice, with 1/2 seasoning packet
2 cups frozen broccoli florets, thawed (8 ounces)
1/2 cup all-fruit seedless blackberry spread
3 tbsp. balsamic vinegar
Vegetable oil spray
4 4-ounce boneless lean center-cut pork chops, all visible fat removed (about 1/2 inch thick)
1/2 tsp. dried rosemary, crushed
Cook rice using package directions, omitting salt, margarine, and half the seasoning packet, for 8 minutes. Stir in broccoli; cover and cook for 3 minutes. Remove from heat and set aside, still covered.
Meanwhile, in a small bowl, whisk together jam and vinegar; set aside.
Heat a large nonstick skillet over medium-high heat. Remove from heat and spray with vegetable oil spray. Cook pork for 3 minutes. Turn pork over, sprinkle with rosemary, and cook for 3 minutes, or until lightly browned (pork won't be quite done). Remove from skillet.
Increase heat to high and add blackberry mixture; bring to a boil. Boil for 1 minute; return pork and any juices to skillet. Cook for 1 minute; turn pork over and cook for 45 seconds.
To serve, put rice mixture on serving platter, top with pork, and spoon on remaining glaze.
Per serving: Calories 336, Protein 24 g, Carbohydrates 46 g, Cholesterol 52 mg, Total Fat 8 g, Saturated 3 g, Polyunsaturated 1 g, Monounsaturated 4 g, Fiber 2 g, Sodium 442 mg
7 Weight Watchers points/serving