Pork Chops with Apricot Rice Recipe

Pork Chops with Apricot Rice Recipe photo by Taste of Home

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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

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Pork Chops with Apricot Rice Recipe

Prep: 25 min. Bake: 15 min.

Yield: 6 Servings

25 15 40

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 instant 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

In a blender or food processor, puree the apricots until smooth; set aside.
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.
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.

Nutritional Facts 1 serving (1 each) equals 510 calories, 17 g fat (7 g saturated fat), 101 mg cholesterol, 328 mg sodium, 55 g carbohydrate, 3 g fiber, 35 g protein.

Originally published as Pork Chops with Apricot Rice in Taste of Home February/March 1998, p39