This is a yummy rice skillet with pork chop, zucchini, and Parmesan cheese. You don't need a lot of oil for this recipe - chicken broth does the trick.

Eli
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups of chicken broth and brown rice in a saucepan over medium heat and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

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  • Meanwhile, heat olive oil in a deep skillet over medium heat and cook pork until browned on all sides, about 5 minutes. Add zucchini and cook for 3 minutes. Add 1 cup chicken broth and simmer until zucchini are soft, about 5 minutes. Add rice. Mix in green onions, rosemary, and Parmesan cheese and cook until well combined, 1 to 2 minutes. Season with salt and pepper.

Nutrition Facts

660 calories; 21.7 g total fat; 62 mg cholesterol; 2169 mg sodium. 82.3 g carbohydrates; 31 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
04/26/2019
Used ham left over from Easter and it was delicious. Will make again. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/26/2019
Used ham left over from Easter and it was delicious. Will make again. Read More
Rating: 5 stars
04/26/2019
Used ham left over from Easter and it was delicious. Will make again. Read More
Rating: 4 stars
10/27/2018
Slightly confused with this recipe ingredients says 1cup uncooked white rice but in directions you say combine chicken brooth with the Brown rice???? Read More
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Rating: 5 stars
04/04/2019
Yum. Had cooked pork chops to use up. Used brown rice added broccoli and chopped kale along with the zucchini. Visually could have used a veggie of another color. Yummy taste easy to put together add whatever veggies you have. Family thought it was good. Read More