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 several years ago from a Woman's Day magazine.
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 several years ago from a Woman's Day magazine.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.