Wednesday, November 6, 2013


1 cup long-grain white rice
1/4 cup dried apricots (about 8), chopped
2 scallions, thinly sliced
1 tbsp olive oil
4 bone-in pork chops (about 1-inch thick)
Kosher salt and pepper
1/2 cup dry white wine (or chicken broth)
1/4 cup apricot jam

Cook the rice according to package directions, adding the apricots to the saucepan along with the rice.  Fluff with a fork and fold in the scallions.

Meanwhile, heat the oil in a large skillet over medium heat.  Season the pork with 1/2 teaspoon each of the salt and pepper; cook until golden brown and cooked through, 6 to 8 minutes per side.  Transfer to plates.

Add the wine to the skillet and cook, scraping up any brown bits, for 1 minute.  Whisk in the apricot jam and cook until melted.  Serve over the pork chops with the rice.

Yield: 4 servings
Per serving: 396 calories, 7 g fat (2 g sat), 65 mg cholesterol, 328 mg sodium, 29 g protein, 54 g carbs, 1 g fiber.

Note: This is a recipe I got in the past from a Woman's Day magazine.

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