Smoky Pork Chops with Rice

By carvalhohm

For an easy dinner reminiscent of chuck wagon days, fix these smoked pork chops served with Southwestern-style beans and rice.

Ingredients

• 1 box (7.2 ounces) herb-and-butter flavored rice mix
• 2 tablespoons butter
• 1 can (15 ounces) pinto beans, drained and rinsed
• 4 center-cut pork chops (about 1-1/2 pounds total, 3/4 inch thick)
• 1 tablespoon olive oil
• 1/4 teaspoon garlic salt
• 3 tablespoons smoky mesquite steak sauce
• 1/4 cup flat-leaf parsley, chopped
• 1 large bottled roasted red pepper, thinly sliced

Preparation

Step 1

1.Heat broiler or grill.

2.Prepare rice mix following package directions, using 2 tablespoons butter. Add beans during last 10 minutes of cooking.

3.While rice is cooking, rub pork chops with oil; season both sides with garlic salt.

4.Broil or grill chops 4 to 5 minutes per side or until internal temperature registers 160 degrees on instant-read thermometer.

5.To serve, stir 1 tablespoon steak sauce and parsley into rice. Garnish with sliced roasted red pepper. Brush chops with remaining 2 tablespoons steak sauce.