Orange & Cumin Rubbed Chops with Warm Wild Rice Salad
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
1/4 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
Preheat oven to 375°F. Toss pork chops with half of the olive oil, orange zest, cumin, garlic, salt and pepper.
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.
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.
Let rest for 5 minutes before serving.
Cook rice according to package directions; keep warm.
Cut both ends away from orange and remove peel and any remaining membrane.
Cut between membranes to release segments, reserving 1 tablespoon of the juice.
Whisk together olive oil, reserved orange juice, vinegar, mustard, maple syrup, salt and pepper.
Toss with rice, spinach, and orange segments.
Recipe Nutrition Overview
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