Lemon Pepper Chops with Vegetable Rice Pilaf



2 tbsp vegetable oil
1 tbsp each grated lemon rind and juice
1 tsp cracked peppercorns
1/4 tsp salt
4 pork chops, trimmed
2 tbsp minced fresh parsley

Vegetable Rice Pilaf:
2 tsp vegetable oil
1 onion, chopped
4 carrots, thinly sliced
1/2 tsp dried thyme
1/4 tsp salt
1 cup long-grain rice
1-1/2 cups chicken stock
3/4 cup cut green beans

1. Vegetable Rice Pilaf: In saucepan, heat oil over medium heat; cook onion, carrots, thyme and salt, stirring occasionally, until onion is softened, about 5 minutes. Add rice, stirring to coat; pour in stock and bring to boil. Reduce heat, cover and simmer for 20 minutes. Sprinkle with green beans; cook, covered, until rice is tender and beans are tender-crisp, 5 to 7 minutes. Fluff with fork.
2. Meanwhile, combine oil, lemon rind and juice, pepper and salt; spread all over pork. Let stand for 10 minutes. In greased grill pan or large nonstick skillet, cook chops over medium heat until golden and just a hint of pink remains inside, 4 to 6 minutes per side. Serve on rice. Sprinkle with parsley.

yield: 4 servings.

By The Canadian Living Test Kitchen