Offseason Pork with Rice and Peas

Ingredients:

• 8 oz. pork chop, sliced into 1 inch-thick strips
• 1 small white onion, chopped
• 1 Tbsp. extra virgin olive oil
• 1 sprig sage
• 1 cup chicken broth, low sodium
• ½ cup frozen sweet peas
• 1 cup cooked brown rice
• 2 pinches salt
• 2 pinches black pepper

Directions:

In a sauté pan over medium flame, heat the extra virgin olive oil. Add the onion and sage. Cook for about two minutes, till softened, and add the pork. Turn the meat, making sure all sides are cooking evenly. Add the broth to the pan. Add the salt and pepper. Bring to a simmer and add the peas. At this point you may remove the pork from the pan to avoid overcooking. Set aside and allow other ingredients to cook for another five minutes or so. Add the cooked rice. Mixing well, add the pork back to the pan. Serve. You may substitute chicken, turkey or beef (using beef stock) and cook in the same manner.

Nutritional Information:

Protein: 72 g
Carbohydrates: 59 g
Fats: 32 g
Total calories: 608