Portion Size: 3 oz. boneless, plus 1 cup rice and vegetable mixture

Ingredients:     Yields: 8 servings

Ingredients	Notes:
8 boneless pork chops, ½ inch thick	Trim all visible fat
1 teaspoon salt
½ teaspoon black pepper
¼ cup oil
4 cups cooked long grain rice	Use brown or white rice
4 cups frozen mixed vegetables, thawed
2 cups shredded lowfat cheddar cheese
2 cups lowfat cottage cheese
½ cup Parmesan cheese, grated
1 Tablespoon, parsley flakes

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	Season chops with salt and pepper.
2	Heat oil in large skillet over medium high heat. Brown chops, 7-8 minutes per side.	Cook until internal temperature reaches 145 ° F for 15 seconds.
3	Pre heat the oven to 375°F.
4	Spray baking dish with nonstick cooking spray.
5	In a large bowl, combine the rice, vegetable, cheddar cheese, and cottage cheese.
6	Transfer the rice mixture to baking dish.
7	Arrange the chops, on top of the rice mixture and bake until the rice mixture is hot and the chops are cooked to 145 degrees. Top with parsley.
8	Serve the chops over the rice mixture. Serve hot.