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Pork Chops with Apricot Rice

 Pork Chops with Apricot Rice
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
6 ServingsPrep: 25 min. Bake: 15 min.


  • 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 Minute® White 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


  • 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.

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Pork Chops with Apricot Rice (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.