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Mix thyme, cinnamon, ginger, sea salt and pepper in small bowl. Sprinkle both sides of pork chops with 1/2 of the spice mixture. Heat 2 teaspoons of the oil in large nonstick skillet on medium-high heat. Add pork chops; cook 4 to 5 minutes per side or until lightly browned and desired doneness. Remove pork chops; keep warm.
Heat remaining 1 teaspoon oil in same skillet on medium heat. Add onion, carrot and celery; cook and stir 5 minutes or until tender. Add apple juice and remaining spice mixture; bring to boil.
Stir in rice, apricots and raisins. Reduce heat to low; cover and simmer 5 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Serve pork chops with rice mixture.
Very simple and flavorful. The sweetness of the pilaf goes very well with the herbed pork chops. Rave reviews from my husband!
Heather | December 17, 2013 |
Very simple and tasty, I did pineapple instead of apricots, and served it with yellow rice and corn
Cary | February 26, 2014 |