Pork Chops With Vegetable Risotto (Ideal For Diabetics)

• 1/2 cup vegetable stock + 1 tbsp
• 1 oz brown rice
• 3 tbsp safflower oil
• 2 oz carrots, finely diced
• 3 oz red bell peppers, finely diced
• 1 clove garlic, pressed or minced
• 2 oz chard leaves, chopped
• 1 - 1/3 lb pork chop
• None None fresh parsley and basil, to garnish

1. Boil 1/2 cup stock in a small saucepan and add the rice. Lower the heat, cover and simmer for about 20 mins. Meanwhile, heat 1 tbsp oil in a pan and saute the carrot. Pour in the remaining stock, add the peppers, garlic and chard, cover and cook for about 5 mins. About 5 mins before the rice is done, fold the vegetables into the rice. Season to taste.
2. Meanwhile, season the meat. Heat 2 tbsp oil and sear the pork chop briefly over high heat, then lower the heat and cook for about 6-8 mins, turning. Season. Remove the pork chop and serve with the risotto. Garnish with fresh parsley and basil.

vegetable stock , brown rice, safflower oil, carrots, red bell peppers, clove garlic, chard, pork chop, parsley

Taken from recipes-plus.com/api/v2.0/recipes/16510 (may not work)