Pork Chop and Wild Rice Skillet Casserole - PCOS-Friendly Recipe

Servings: 4

Dinner

This Pork Chop and Wild Rice Skillet Casserole is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

We trimmed fat and calories from the original pork chops and rice casserole (made with condensed soups) and added a ton of extra flavor using onions, bell peppers, and paprika.

Ingredients

2 tbsp. butter
4 bone-in pork chops
1/2 tsp. salt
1/4 tsp. Freshly ground pepper
1/2 medium onion
2 red and/or yellow bell peppers
1 c. wild rice
1/2 tsp. paprika
1 c. chicken broth
chopped fresh parsley

Instructions

Preheat the oven to 350 degrees F. Melt the butter in a large ovenproof skillet on medium-high heat.
Sprinkle the pork chops with 1/4 teaspoon each salt and pepper. Add to skillet and cook 3 minutes per side, or until browned; transfer to plate.
To same skillet, add onion, bell peppers, and remaining 1/4 teaspoon salt and cook, stirring, 5 minutes, or until soft. Stir in rice and paprika and cook 1 minute. Add chicken broth and 3/4 cup water and bring to a simmer, stirring occasionally, about 2 minutes.
Return pork chops to skillet. Tightly cover skillet with foil. Bake 30 minutes, or until pork is cooked through (145 degrees F). Top with parsley before serving, if desired.

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Frequently Asked Questions

Is Pork Chop and Wild Rice Skillet Casserole good for PCOS?

Yes, this Pork Chop and Wild Rice Skillet Casserole recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Dinner with PCOS?

Yes, this recipe works well as a PCOS-friendly Dinner. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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