Apricot-Glazed Pork Chops With Brown Rice-Pecan Pilaf

apricot-glazed-pork-chops
Photo by Sang An
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 724 calories
    • 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

Ingredients

  1. Check 1cup brown rice
  2. Check 1/2cup pecans
  3. Check 2teaspoons olive oil
  4. Check 4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
  5. Check kosher salt and black pepper
  6. Check 1/2cup apricot preserves
  7. Check 1tablespoon balsamic vinegar
  8. Check 3tablespoons chopped fresh dill
  9. Check 2tablespoons 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.