Double-Cut Pork Chop
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
- Sauté onions and carrot in ¼ cup of butter. Remove from heat and set aside.
- Combine balsamic vinegar, maple syrup, oil, salt and black pepper. Set aside.
- In a large bowl, combine rice, sautéed onions and carrots, balsamic dressing, cranberries, pecans and parsley. Set aside.
Green Beans
- Sauté garlic in ¼ cup of butter until fragrant. Add green beans, reduce heat and cover. When desired texture is achieved, set aside.
Pork
- Preheat oven to 350ºF.
- Combine apricot preserves, water and Dijon mustard. Set aside.
- 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
- Place rice mound on plate. Position glazed chop against the rice and add the green beans to the side. Serve.