prep time
cook time
servings
4
4
WHAT YOU'LL NEED
 | ||
| uncooked Minute Rice® Instant White Rice | ||
| 2 cups (500 mL) | ||
| 2 tbsp (30 mL) | brown sugar | |
| 2 tsp (10 mL) | ground cinnamon | |
| 1 tsp (5 mL) | dried thyme leaves | |
| 3/4 tsp (4 mL) | each salt and pepper | |
| 4 | bone-in, fast-fry pork chops | |
| 1 tbsp (15 mL) | vegetable oil | |
| 2 tsp (10 mL) | cider vinegar | |
| 1 tbsp (15 mL) | butter | |
| 1 | small onion, thinly sliced | |
| 2 | apples, peeled, cored and chopped | |
| 1 1/4 cup (300 mL) | each chicken broth and apple juice | |
| 1/4 cup (60 mL) | sliced green onion | |
Thinly sliced apple (optional) | ||
INSTRUCTIONS
Step 1: Toss the brown sugar with the cinnamon, thyme, salt and pepper. Rub the spice mixture evenly all over the pork chops. Heat the oil in a large skillet set over medium-high heat. Brown the pork chops for 1 to 2 minutes per side. Transfer the chops to a plate; brush evenly with cider vinegar. Tent with foil to keep warm; reserve
Step 2: Add the butter, onion and apple to the same skillet. Cook, stirring often, for 5 minutes or until browned and tender. Pour in the chicken broth and apple juice; bring to a boil. Stir in the rice
Step 3: Reduce the heat to medium-low; cover and cook for 5 minutes. Remove from the heat and let stand for 5 minutes. Uncover and top the cooked rice with the reserved pork chops; sprinkle evenly with green onion. Garnish with additional apple (if using)
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