Sweet meets savory in this dish featuring pan-seared pork chops served over rice cooked with apricots. The fruitiness adds brightness and contrast, making the dish both satisfying and unique.
Ingredients
- 1 (15 ounce) can apricot halves, undrained
- 6 (1/2-inch thick) pork chops
- 3 tablespoons butter or margarine 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 minute son 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. x 2-in. baking dish. Place the chops on top. Cover and bake at 350 degrees F for 15-20 minutes or until the pork is no longer pink and the rice is tender.