Wednesday, April 25, 2012

Apricot Citrus Pork Chops with Walnut Cranberry Rice

Apricot Citrus Pork Chops with Walnut Cranberry Rice 
For an elegant dinner it doesn’t get any easier than this Apricot Citrus Pork Chops with Walnut Cranberry Rice.  Boneless pork loin chops are seasoned then quickly seared before they’re gently simmered in an apricot citrus glaze to keep them moist and tender.  The walnut cranberry rice pilaf is a perfect match to these tasty chops.  It’s a simple to make, yet equally impressive looking accompaniment.  All you’ll need to add is a green salad or some mixed veggies and you’ll have a well balanced meal that everyone is sure to love.  I can’t think of anything easier that will look this good on your plate.   

Ingredients list

  • 4 boneless pork loin chops
  • ½ cup orange marmalade
  • ½ cup apricot preserves
  • 1 cup gluten free chicken broth
  • 1 tbsp soy sauce
  • dried thyme, salt and pepper to taste
  • 3 cups of Minute instant brown rice
  • 2 ½ cups of gluten free chicken broth
  • ½ cup each of chopped walnuts
  • ½ cup of dried cranberries
  • 5 chopped scallions

Video Tutorial: 


  1. To make the rice pilaf, bring the chicken broth up to a boil then stir in the instant brown rice, walnuts and cranberries then cover the pot, lower the heat to low and simmer for 5 minutes.  Turn off the heat and let it stand for 3 minutes covered before fluffing with a fork and stirring in the scallions. 
  2. To make the pork chops, in a medium bowl stir together the apricot preserves, orange marmalade, soy sauce and chicken broth and set aside.
  3. Season the pork chops with dried thyme, salt and pepper to taste.  Sear the chops in a large nonstick skillet sprayed with nonstick, over a medium high heat for 3 minutes per side.  The chops should be lightly golden. 
  4. Pour the glaze mixture over the pork, lower the heat, cover and simmer for 5 minutes per side then uncover and simmer for another 3-5 minutes or until the liquid in the pan has reduced to a sticky consistency and then they’re ready to serve.  

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