Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice

Ingredients

• 1  bacon 
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup carrots diced
• 2 cups rice wild cooked
• 1 cup cremini mushrooms sliced
• 0.5 teaspoon rubbed sage dried
• 0.3 cup flat-leaf parsley fresh chopped
• 1  garlic clove minced
• 1 cup apples i use 2 granny smith apples peeled chopped
• 2 teaspoons jalapeno diced seeded
• 0.8 teaspoon kosher salt 
• 0.3 cup lower-sodium chicken broth fat-free
• 0.5 cup lower-sodium chicken broth fat-free
• 1 cup onion finely chopped
• 32 ounce center-cut pork chops bone-in trimmed
• 1.5 cups swiss chard chopped
• 0.3 cup walnuts finely
• 1.5 teaspoons worcestershire sauce 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Place pork in a shallow dish; drizzle evenly with Worcestershire sauce.
2. Combine salt, sage, and black pepper in a small bowl. Reserve 3/4 teaspoon salt mixture.
3. Add walnuts to remaining salt mixture; toss well. Press walnut mixture onto both sides of pork. Cover and refrigerate 30 minutes.
4. Cook bacon slice in a large nonstick skillet over medium heat until crisp.
5. Remove bacon from pan; crumble.
6. Add pork to drippings in pan; cook 1 1/2 minutes on each side or until lightly browned.
7. Add 1/4 cup chicken broth to pan. Cover, reduce heat, and cook 6 minutes or until desired degree of doneness.
8. Remove pork from pan.
9. Heat a large saucepan over medium heat. Coat pan with cooking spray.
10. Add onion and next 3 ingredients to pan; cover and cook 5 minutes or until onion is tender. Stir in reserved 3/4 teaspoon salt mixture, chard, mushrooms, and apple. Cover and cook 5 minutes or until carrot is tender. Stir in rice and 1/2 cup broth. Bring to a simmer; cook, uncovered, 5 minutes or until liquid is absorbed. Stir in bacon.
11. Place 1 cup rice mixture on each of 4 plates; top each serving with 1 pork chop.
12. Drizzle each serving with pan drippings, and sprinkle each with 1 tablespoon parsley.