Pork Chops with Apricot Rice Recipe
Pork Chops with Apricot Rice Recipe photo by Taste of Home
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Pork Chops with Apricot Rice Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 510 calories, 17g fat (7g saturated fat), 101mg cholesterol, 328mg sodium, 55g carbohydrate (19g sugars, 3g fiber), 35g protein.


  1. In a blender or food processor, puree the apricots until smooth; set aside.
  2. 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.
  3. 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.
Originally published as Pork Chops with Apricot Rice in Taste of Home February/March 1998, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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