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1 Tbsp. butter or margarine
1 cup chopped onion
1/2 cup uncooked Riceland Extra Long Grain Rice
1/2 cup mixed dried fruit bits*
1-1/3 cups chicken broth
1/2 tsp. ground sage
1/4 cup chopped fresh parsley
1/3 cup apricot preserves, divided
6 (8 oz.) boneless center cut pork chops, 1 1/4-inch thick
Salt and pepper to taste
* Mixed dried fruit, chopped, may be substituted for the mixed dried fruit bits.
In medium saucepan, melt butter over medium heat. Add onion; cook 3 minutes, stirring frequently. Add rice, fruit, broth and sage; stir well. Bring to a rolling boil and reduce heat to simmer (low boil). Cover with tight-fitting lid and simmer 15 minutes. Remove from heat; let stand covered 5 minutes. Stir in parsley and 3 Tbsp. apricot preserves. Preheat oven to 375F. Spray broiler rack with cooking spray. Cut a pocket in each pork chop, cutting about 3/4 of the way through; sprinkle inside with salt. Spoon about 1/4 cup rice mixture into each pocket; sprinkle top of pork chops with pepper. Place on broiler rack. Bake uncovered 40 minutes. Brush chops with remaining apricot preserves. Bake 5-10 minutes or until meat thermometer inserted into pork reads 160F. (From our "Rice Sensations" cookbook)
Serves 6
| Calories: | 499 |
| Total Fat: | 18g |
| Cholesterol: | 134mg |
| Sodium: | 290mg |
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