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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:



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.