CHICKEN WINGS (63)
|EVERY FEW MINUTES|
1-1/2 cups uncooked rice
1/4 cup chopped fresh parsley
1 tbsp. + 1/3 cup all-purpose flour
1 tbsp. butter, room temperature
1/2 tsp. salt
1/4 tsp. black pepper
2 tsp. grated lemon zest
6 boneless pork chops, 1/4-inch thick each
2 tbsp. oil
1 cup chicken broth
1 tbsp. lemon juice
Cook rice as directed. Stir in 2 tablespoons parsley. Cover, keep warm.
In a small bowl, combine 1 tablespoon flour and butter, reserve.
In a shallow bowl, combine salt and pepper with remaining flour. In a separate shallow bowl, beat eggs with zest and remaining parsley. Coat each chop in flour mix. Then add to egg mix, allowing excess to drip off.
In a large skillet, spray lightly with cooking spray, heat oil over med-high heat. Add pork, cook, turning once, until browned and cooked through, about 4 minutes per side. Transfer to serving platter.
Cover with foil to keep warm. To same skillet, add broth, bring to boil, whisk in reserved flour with butter mixture.
Cook, stirring, until thickened. Stir in lemon juice. Serve with pork and rice.
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