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Favorite fruit ingredients merge with the flavors of New Orleans to create a truly versatile one-pot pork chop and rice dish. Start with a box of Zatarain’s, Rice Pilaf and stir in apples, cranberries, onions and pecans. It’s the perfect recipe for any fall or holiday occasion.
1 teaspoon paprika
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)
1 tablespoon oil
1 cup apple juice
1 cup water
1 package ZATARAIN'S® Rice Pilaf
1/2 cup chopped apple
1/2 cup dried cranberries
1/2 cup chopped onion
1/2 cup chopped pecans
Mix paprika, thyme and pepper in small bowl. Sprinkle evenly on both sides of pork chops. Heat oil in nonstick large skillet on medium-high heat. Add pork; cook 3 to 5 minutes per side or until pork is cooked through. Remove from skillet; keep warm.
Stir apple juice, water, Rice Mix, apple, cranberries, onion and pecans into skillet. Bring to boil. Reduce heat to low; cover and simmer 20 minutes.
Place pork over rice mixture. Cover. Cook 5 minutes longer or until most of the water is absorbed and rice is tender. Remove from heat. Let stand 5 minutes.
Test Kitchen Tip: For saucier rice, add 1/4 cup apple juice or water when returning pork to skillet.
(Amount per serving)