Cooking from the Glossies: Walnut Crusted Pork Chops with Autumn Vegetable Wild Rice Recipe

Ingredients

• 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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