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Per serving: Calories 374 O Fat 10 g Cholesterol 48 mg O Sodium 782 mg Carbohydrate 46 g O Fiber 3 g O Protein 25 g

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  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • 11/2 pounds boneless pork chops, about
  • 3/4 inch thick
  • 11/2 tablespoons Dierbergs olive oil
  • 3 cups instant brown rice
  • 23/4 cups reduced-sodium chicken broth 1/4 cup teriyaki sauce
  • 3 tablespoons Dierbergs brown sugar
  • 1 bag (16 ounces) frozen stir-fry
  • vegetables,



Step 1

In small bowl, stir together garlic powder, ginger, and pepper. Sprinkle over both sides of chops. In large skillet, heat olive oil over medium-high heat. Add chops; cook until lightly browned, about 3 to 4 minutes per side. Place rice in 9 x 13-inch baking dish that has been lightly coated with no-stick cooking spray. In 4-cup glass measure, stir together broth, sauce, and brown sugar; pour over rice. Top with vegetables and chops. Cover and bake in 350°F. oven 30 minutes. Uncover and let stand 10 minutes before serving.
Makes 6 servings

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