Apricot Citrus Pork Chops with a Cranberry Walnut Rice Pilaf
|Pork loin||4 Pound, boneless/skinless|
|Orange marmalade||1⁄2 Cup (8 tbs)|
|Apricot jam||1⁄2 Cup (8 tbs) (Apricot preserves may also be used.)|
|Chicken broth||1 Cup (16 tbs)|
|Soy sauce||1 Tablespoon|
|Thyme||1 Teaspoon, dried|
|Salt||1 Teaspoon (to taste)|
|Pepper||1⁄2 Teaspoon (to taste)|
|Minute instant brown rice||3 Cup (48 tbs)|
|Walnuts||1⁄2 Cup (8 tbs)|
|Dried cranberry||1⁄2 Cup (8 tbs)|
|Scallion||5 Medium, chopped|
1. To make the rice pilaf, bring the chicken broth up to a boil then stir in the instant brown rice, walnuts and cranberries then cover the pot, lower the heat to low and simmer for 5 minutes.
2. Turn off the heat and let it stand for 3 minutes covered before fluffing with a fork and stirring in the scallions.
3. To make the pork chops, in a medium bowl stir together the apricot preserves, orange marmalade, soy sauce and chicken broth and set aside.
4. Season the pork chops with dried thyme, salt and pepper to taste. Sear them in a large nonstick skillet sprayed with nonstick, over a medium high heat for 3 minutes per side. The chops should be lightly golden
5. Pour the glaze mixture over the pork, lower the heat, cover and simmer for 5 minutes per side then uncover and simmer for another 3 to 5 minutes or until the liquid in the pan has reduced to a sticky consistency and then they’re ready to serve.
6. Serve hot with the rice pilaf
Calories 544 Calories from Fat 153
% Daily Value*
Total Fat 17 g26.1%
Saturated Fat 4.4 g22.2%
Trans Fat 0.1 g
Cholesterol 96.8 mg32.3%
Sodium 374.7 mg15.6%
Total Carbohydrates 59 g19.7%
Dietary Fiber 3 g12%
Sugars 20.1 g
Protein 37 g74.9%
Vitamin A 2% Vitamin C 4.3%
Calcium 2.7% Iron 6.5%
*Based on a 2000 Calorie diet