Autumn Pork With Apples, Thyme and Pilaf
Dried cranberries and toasted walnuts lend a seasonal flavor to the rice pilaf. You could substitute currants, snipped dried apricots, dried cherries or pecans, if desired.
- Cook Time : 30 Minutes
- Recipe Yield : 4 Servings
Ingredients
- 4 boneless center-cut pork chops, about 3/4-inch thick
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cups water
- 1 package (6.09 ounces) NEAR EAST Rice Pilaf mix
- 1/2 cup coarsely chopped toasted walnuts
- 1/3 cup dried cranberries
- 2 teaspoons finely chopped fresh thyme or 1 teaspoon dried thyme leaves
- 1 large green apple, cored and sliced into 12 slices
Preparation Steps
- Season pork chops to taste with salt and pepper. In large skillet, heat olive oil over medium-high heat. Brown pork chops 2 to 3 minutes on each side. Remove from pan; set aside.
- Add onion to same skillet; reduce heat to medium-low, and cook 5 to 7 minutes, stirring frequently.
- Add water; bring to a boil. Stir in rice, contents of Spice Sack, walnuts and cranberries. Cover; reduce heat to low and simmer 10 minutes.
- Return pork chops to skillet. Sprinkle with thyme. Cover; simmer 10 more minutes or until pork is done. (Pork is done at 160°F. It should be juicy and slightly pink in the center.)
- Place 3 apple slices over each pork chop. Cover; let stand 5 minutes.
Nutritional Information
Calories: 550, Total Fat: 27g, Cholesterol: 70mg, Sodium: 700mg, Total Carbohydrate: 52g, Protein: 28g
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