Double-Cut Pork Chop

porkchop marsfoodservices image

Ingredients

  • 6 cups BEN’S ORIGINAL™ Long Grain & Wild Rice Blend, prepared
  • 1 ¼ cups onion, diced
  • 1 cup carrot, diced
  • ½ cup butter, unsalted
  • ½ cup balsamic vinegar
  • ¼ cup maple syrup, real
  • 1 cup vegetable oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ cup cranberries, dried
  • ¾ cup pecans, toasted
  • 1 ½ tablespoons parsley, chopped
  • 6 garlic cloves, minced
  • 1 pound green beans, raw, whole
  • 4 double-cut pork chops, bone in
  • ½ cup apricot preserves
  • 2 tablespoons water
  • ½ tablespoon Dijon mustard

Double-Cut Pork Chop

Makes: 4 servings

BEN’S ORIGINAL™ Long Grain & Wild Rice Blend mixed with cranberries, toasted pecans and a maple balsamic vinaigrette topped with an apricot glazed double-cut pork chop and served with garlic butter green beans

Direction

Wild Rice Mix

  1. Sauté onions and carrot in ¼ cup of butter. Remove from heat and set aside.
  2. Combine balsamic vinegar, maple syrup, oil, salt and black pepper. Set aside.
  3. In a large bowl, combine rice, sautéed onions and carrots, balsamic dressing, cranberries, pecans and parsley. Set aside.

Green Beans

  1. Sauté garlic in ¼ cup of butter until fragrant. Add green beans, reduce heat and cover. When desired texture is achieved, set aside.

Pork

  1. Preheat oven to 350ºF.
  2. Combine apricot preserves, water and Dijon mustard. Set aside.
  3. Heat large skillet on high heat until hot. Add pork chops and sear each side for 5 minutes. Place seared chops on a sheet pan and place in oven. Continue cooking until a minimum temperature of 165ºF. Remove from oven, let rest for 5 minutes, baste with apricot glaze and set aside.

Assemble

  1. Place rice mound on plate. Position glazed chop against the rice and add the green beans to the side. Serve.