- Rachael Ray - https://www.rachaelray.com -

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 [1].

Ingredients

For the chops:

For the rice: 

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 [2]. 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 [3] 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 [3]. Add chops to the pan [3] 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.