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
Sat fat 9g
How to Make It
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.
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.
Add the apricot preserves and vinegar to the skillet and cook the pork, turning once, until coated, 1 to 2 minutes more.
Fold the pecans, dill, butter, ½ teaspoon salt, and ¼ teaspoon pepper into the rice and serve with the pork chops.
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