You are here

Apricot Citrus Pork Chops With A Cranberry Walnut Rice Pilaf

FaveDiets's picture
Ingredients
  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
Directions

GETTING READY
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.

MAKING
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.

SERVING
6. Serve hot with the rice pilaf

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Pork
Restriction: 
High Fiber, High Protein
Servings: 
12
There is something about pork that makes it a satisfying meal for everyone. This dish combines pork with apricots and serves it with rice to form a really filling meal. This is a great dish to impress friends and family and as a supper dish

Rate It

Your rating: None
4.5
Average: 4.5 (3 votes)