Autumn Pork With Apples, Thyme and Pilaf

Prep Time:

15 min

Cook Time:

30 min

Total Time:

45 min

Servings:

Dried cranberries and toasted walnuts lend a seasonal flavor to the rice pilaf. You could substitute currants, snipped dried apricots, dried cherries or pecans, if desired.

Ingredients

4 boneless center-cut pork chops, about 3/4-inch thick
1 tbsp olive oil
1 cup chopped onion
2 cups water
1 package (6.09 oz) Near East® Rice Pilaf Mix
1/2 cup coarsely chopped toasted walnuts
1/3 cup dried cranberries
2 tsp finely chopped fresh thyme or 1 tsp dried thyme leaves
1 large green apple, cored and sliced into 12 slices

How to make it

1

Season pork chops to taste with salt and pepper. In large skillet, heat olive oil over medium-high heat. Brown pork chops 2 to 3 minutes on each side. Remove from pan; set aside.
2

Add onion to same skillet; reduce heat to medium-low, and cook 5 to 7 minutes, stirring frequently.
3

Add water; bring to a boil. Stir in rice, contents of Spice Sack, walnuts and cranberries. Cover; reduce heat to low and simmer 10 minutes.
4

Return pork chops to skillet. Sprinkle with thyme. Cover; simmer 10 more minutes or until pork is done. (Pork is done at 160°F. It should be juicy and slightly pink in the center.)
5

Place 3 apple slices over each pork chop. Cover; let stand 5 minutes.