Apricot-Glazed Pork Chops With Brown Rice-Pecan Pilaf

Apricot-Glazed Pork Chops With Brown Rice-Pecan Pilaf
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By July, 2011

Nutritional Information

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

Quick Tip

Chicken Breasts
This easy apricot glaze is also a great finish for chicken breasts or cutlets.

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