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RECIPE

Maple-Mustard Chops with Apples and Fancy Rice with Cranberries

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

For the chops:

  • 4 bone-in, pork loin chops, each about 1- to 1 1/4-inches thick
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon sweet or smoked sweet paprika
  • 1/2 teaspoon hot paprika or cayenne
  • Salt and pepper
  • 1/4 cup apple cider vinegar
  • A few sprigs thyme
  • 1 large or 2 medium Honeycrisp apples, peeled, quartered, cored and thinly sliced
  • 3/4 cup chicken stock, divided
  • 1/2 cup maple syrup
  • 1/4 cup grainy Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Juice of 1/2 lemon

For the rice: 

  • 2 tablespoons butter
  • 1/4 cup broken spaghetti (1-inch long pieces)
  • 1/4 cup slivered almonds
  • Salt and pepper
  • 1 cup long-grain white rice
  • 2 cups chicken stock
  • 1/4 cup dried cranberries
  • 2 tablespoons thyme, chopped
  • 4 scallions, whites and greens finely chopped
  • 1/2 cup flat-leaf parsley tops, finely chopped

Preparation

Heat oven to 350°F.

Bring pork chops to room temperature. Combine granulated garlic and onion, paprika and hot paprika or cayenne in a small bowl. Season the chops with salt and pepper then rub spice mixture into meat.

Place vinegar and thyme in a saucepan and bring to a boil. Add apples, 1/2 cup stock, syrup and mustard, lower heat and cook at a rolling simmer for 15-20 minutes.

In another saucepot over medium to medium-high heat, melt the butter for the rice. Add broken pasta and nuts, season with salt and pepper, and toast to deeply golden. Add rice and stir a minute more; add stock and cranberries, and bring to bubble. Cover pot, reduce heat to low and cook 15 minutes, giving the pot a shake occasionally. Add a little water if the rice starts to dry out before it’s tender. Add thyme, scallions and parsley to the post, and let stand 5 minutes.

While the rice is cooking, heat a cast-iron skillet over medium-high to high heat with oil, 2 turns of the pan. Add chops to the pan and brown on each side. Transfer skillet to oven for 5-6 minutes then return pan to heat. Add the butter, a splash of stock and the lemon juice to the pan and baste chops.

Just before serving, fluff rice with a fork. Serve chops topped with apples and sauce with fancy rice alongside.

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