Pork Chops with Spiced Rice and Apricots
Elevate your dinner routine with this irresistible recipe for Pork Chops with Spiced Rice and Apricots—a delightful fusion of savory and sweet flavors that’s sure to impress. Juicy, golden-seared boneless pork chops rest atop a bed of fragrant spiced white rice, gently simmered with warm notes of cinnamon and cumin. The addition of sweet, tender dried apricots creates a subtle yet luscious contrast, while a fresh squeeze of lemon juice and a sprinkle of parsley brighten every bite. This one-skillet meal is a perfect blend of bold spices and comforting textures, making it a delicious and time-saving option for weeknight dinners or special occasions. Ready in under an hour, this recipe is a must-try for lovers of sweet-and-savory dishes!
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 cup white rice
- 2 cups chicken broth
- 1 tablespoon butter
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cumin
- 1 small, diced onion
- 0.5 cup, chopped dried apricots
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
Season the pork chops on both sides with salt, black pepper, smoked paprika, and garlic powder. Set aside to allow the flavors to infuse.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and sear them for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside on a plate.
In the same skillet, add the remaining olive oil and diced onion. Cook for 2-3 minutes until the onion is softened and translucent.
Stir in the rice, cinnamon, and cumin, and cook for 1 minute to toast the spices and coat the rice.
Pour in the chicken broth and bring it to a simmer. Reduce the heat to low, cover, and cook for 10 minutes.
Add the chopped apricots into the rice. Place the seared pork chops on top of the rice mixture, cover again, and cook for another 10-12 minutes until the rice is tender and the pork chops are cooked through.
Remove the skillet from heat. Stir in the butter, lemon juice, and fresh parsley into the rice, fluffing it gently with a fork.
Serve immediately, plating the pork chops over the spiced rice mixture. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 3795 mg | 165% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 24.3 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2965 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
