Pork Chops with Apricot Rice |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I came up with this recipe to use some of my favorite ingredients in a quick-to-fix entree. I love the combination of apricots, golden raisins and celery with the crunch of almonds. I've gotten raves with this distinctive pork chop dish. -Fayne Lutz, Taos, New Mexico Ingredients:
1 can (15-1/4 ounces) apricot halves, undrained |
6 pork chops (1/2 inch thick) |
3 tablespoons butter |
1/4 cup chopped celery |
2-1/2 cups uncooked minute® white rice |
3/4 cup hot water |
1/4 cup golden raisins |
1/2 teaspoon ground ginger |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1/4 cup slivered almonds |
Directions:
1. In a blender or food processor, puree the apricots until smooth; set aside.
2. In a skillet over medium heat, brown pork chops in butter for 2-3 minutes on each side; remove and keep warm. In the same skillet, saute celery until tender. Add rice, water, raisins, ginger, salt, pepper and apricot puree; bring to a boil. Remove from the heat; stir in almonds.
3. Pour into an ungreased 13-in. x 9-in. baking dish. Place the chops on top. Cover and bake at 350° for 15-20 minutes or until the pork is no longer pink and the rice is tender. Yield: 6 servings.
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