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Orange & Cumin Rubbed Pork Chops with Warm Wild Rice Salad
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients:
  • 4 Swift Premium® Boneless Pork Loin Chops, cut 1 inch thick
  • 3 tablespoons olive oil
  • 2 teaspoons orange zest
  • 1 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 1/2 teaspoon each salt and freshly ground black pepper
  • 1 cup wild rice
  • 1 orange
  • 1/4 cup olive oil
  • 1 tablespoon cider vinegar
  • 2 teaspoons grainy mustard
  • 2 teaspoons maple syrup
  • 1/4 teaspoon each salt and freshly ground black pepper
  • 2 cups baby spinach
Cooking Directions:
  1. Preheat oven to 375°F. Toss pork chops with half of the olive oil, orange zest, cumin, garlic, salt and pepper.
  2. In a large nonstick ovenproof skillet, heat remaining oil over medium heat; sear pork chops for 2 to 3 minutes per side or until golden brown.
  3. Transfer to oven; cook for 5 to 8 minutes or until internal temperature on meat thermometer reads 145°F when inserted into the center of each chop.
  4. Let rest for 5 minutes before serving.
  5. Cook rice according to package directions; keep warm.
  6. Cut both ends away from orange and remove peel and any remaining membrane.
  7. Cut between membranes to release segments, reserving 1 tablespoon of the juice.
  8. Whisk together olive oil, reserved orange juice, vinegar, mustard, maple syrup, salt and pepper.
  9. Toss with rice, spinach, and orange segments.
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4 Swift Premium® Boneless Pork Loin Chops, cut 1 inch thick