Apricot Citrus Pork Chops with Walnut Cranberry Rice
In under 30 minutes, you can make one of the tastiest pork chop recipes for your dinner guests. With a simply sweet sauce and an ideal rice side dish, this recipe for Apricot Citrus Pork Chops with Walnut Cranberry Rice from Anne Colagioia is one of the most visually impressive healthy pork recipes around. Best of all, only you will know actually how easy this gluten free pork chops recipe is to make.
Notes
If you’re following a gluten free diet be sure to use gluten free chicken broth in the recipe.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
To see exactly how Anne makes this easy pork chops recipe, watch this cooking video:
Preparation Time5 min
Cooking Time21 min
Ingredients
- 4 boneless pork loin chops
- 1/2 cup orange marmalade
- 1/2 cup apricot preserves
- 1 cup chicken broth
- 1 tablespoon soy sauce
- Dried thyme, salt and pepper to taste
- FOR THE RICE PILAF:
- 3 cups Minute instant brown rice
- 2 1/2 cups chicken broth
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- 5 scallions, chopped
Instructions
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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.
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To make the pork chops, in a medium bowl stir together the apricot preserves, orange marmalade, soy sauce and chicken broth and set aside.
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Season the pork chops with dried thyme, salt and pepper to taste. Sear them in a large nonstick skillet sprayed with nonstick, over a medium high heat for 3 minutes per side. The chops should be lightly golden.
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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 to 5 minutes or until the liquid in the pan has reduced to a sticky consistency and then they’re ready to serve.
