Apricot-Glazed Pork Chops With Brown Rice-Pecan Pilaf

Apricot-Glazed Pork Chops With Brown Rice-Pecan Pilaf
Sang An
Serves 4
preparation
20
minutes
cooking
60
minutes

Ingredients

1
cup
brown rice
1/2
cup
pecans
2
teaspoons
olive oil
4
bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
kosher salt and black pepper
1/2
cup
apricot preserves
1
tablespoon
balsamic vinegar
3
tablespoons
chopped fresh dill
2
tablespoons
unsalted butter, cut into small pieces

Directions

  1. Heat oven to 350° F. Cook the rice according to the package directions. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes. Let cool, then coarsely chop.
  2. After the rice has been cooking for 35 minutes, heat the oil in a large skillet over medium-high heat. Season the pork chops with ½ teaspoon each salt and pepper and cook until browned and cooked through, 6 to 8 minutes per side.
  3. Add the apricot preserves and vinegar to the skillet and cook the pork, turning once, until coated, 1 to 2 minutes more.
  4. Fold the pecans, dill, butter, ½ teaspoon salt, and ¼ teaspoon pepper into the rice and serve with the pork chops.

 

Dawn Perry
June 2011

Nutritional Information

  • Per Serving
  • Calories 724
  • Fat 30 g
  • Sat Fat 9 g
  • Cholesterol 130 mg
  • Sodium 574 mg
  • Protein 48 g
  • Carbohydrate 64 g
  • Sugar 26 g
  • Fiber 4 g
  • Iron 2 mg
  • Calcium 74 mg
What does this mean? See Nutrition 101.