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Pork Chops with Apricot Rice

SUBMITTED BY: Fayne Lutz

"I came up with this recipe to use some of my favorite ingredients in a quick-to-fix entree. I love the combination of apricots, golden raisins and celery with the crunch of almonds. I've gotten raves with this distinctive pork chop dish. -Fayne Lutz, Taos, New Mexico"
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PREP TIME  25 Min
COOK TIME  15 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (15 ounce) can apricot halves, undrained
  • 6 (1/2-inch thick) pork chops
  • 3 tablespoons butter or margarine
  • 1/4 cup chopped celery
  • 2 1/2 cups uncooked instant rice
  • 3/4 cup hot water
  • 1/4 cup golden raisins
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup slivered almonds

DIRECTIONS

  1. In a blender or food processor, puree the apricots until smooth; set aside. In a skillet over medium heat, brown pork chops in butter for 2-3 minute son each side; remove and keep warm. In the same skillet, saute celery until tender. Add rice, water, raisins, ginger, salt, pepper and apricot puree; bring to a boil. Remove from the heat; stir in almonds. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish. Place the chops on top. Cover and bake at 350 degrees F for 15-20 minutes or until the pork is no longer pink and the rice is tender.
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