Serves: 2     Prep Time: 10 minutes     Total Time: 45 minutes

Preparation

1. Preheat broiler or grill. Rinse pork and pat dry. Mix pepper, garlic and cumin together and rub over pork.
2. Broil pork approximately 6 to 8 inches from heat source for 5 to 7 minutes per side or until inside is no longer pink.
3. Chop onion.
4. Heat oil in a medium saucepan. Combine onion, oil and nutmeg in a saucepan; stir often over high heat until onion is limp – about 3 to 4 minutes.
5. Mix the cornstarch with a little bit of the chicken broth until smooth. Add cornstarch slurry to saucepan with remaining broth, wine, pumpkin and rice. Stir mixture over high heat until boiling; once boiling reduce heat to medium and simmer for another 12 to 15 minutes until liquid is almost all absorbed. Cover and remove from heat; let stand 5 minutes or until liquid is absorbed. Stir in Parmesan cheese.
6. Mix greens with tomatoes. Drizzle with dressing.
7. To serve, place 1 pork chop on each plate with half of the rice. Serve with equally divided salad.

Nutritional Facts Per Serving