Pork and Zucchini Rice Skillet recipe

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Ingredients

1 cup uncooked white rice
3 cups chicken broth, divided
1 tablespoon olive oil
1 pork chop, diced
2 zucchini, diced
3 green onions, chopped
2 sprigs chopped fresh rosemary
½ cup grated Parmesan cheese
salt and freshly ground black pepper to taste

Nutrition Info

660.3 calories
carbohydrate: 82.3 g
cholesterol: 62.5 mg
fat: 21.7 g
fiber: 3.2 g
protein: 31 g
saturatedFat: 7.5 g
servingSize: -
sodium: 2168.7 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

2 servings

Recipe Note

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.

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