Cinnamon and Herb Scented Pork with Apricot Raisin Pilaf Recipe

Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

Aromatic cinnamon, ginger and thyme turns plain pork chops into a family-pleasing dinner – especially when they're accompanied by a hearty rice pilaf packed with apricots and raisins.

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Servings:

Ingredients

1 1/2 teaspoons McCormick® Thyme Leaves
1 teaspoon McCormick® Cinnamon, Ground
1 teaspoon McCormick® Ginger, Ground
1/2 teaspoon McCormick® Sea Salt Grinder
1/8 teaspoon McCormick® Black Pepper, Ground
4 boneless pork chops, 3/4-inch thick (about 1 1/4 pounds)
3 teaspoons vegetable oil, divided
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 cup apple juice
1 cup instant brown rice
1/2 cup chopped dried apricots
1/4 cup raisins

Directions

PREP

15 mins

COOK

20 mins

1. 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.

2. 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.

3. 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.