Brushing the pork cutlets with the apricot preserves and Dijon mustard mixture lends a fruity flavor plus keeps the nuts in place. The wild and brown rice pilaf is a satisfying accompaniment to the crispy pork.

Source: Family Circle
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Ingredients

Pilaf:
Pork:

Directions

Pilaf:
  • In a medium-size saucepan, combine chicken broth, 1/2 cup water and onion. Bring to a simmer. Stir in both kinds of rice, the salt and Italian seasoning. Bring to a boil. Reduce heat to low and simmer, covered, for about 45 minutes or until rice is tender.

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Pork:
  • While rice is cooking, prepare pork. Heat oven to 400°F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. In a small bowl, mix together preserves, mustard, Italian seasoning, salt and pepper until smooth. Set aside 2 tablespoons of the mixture for the Pilaf.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Pound pork chops to an even thickness of about 1/2 inch. Lightly brush both sides with remaining apricot-mustard mixture, then coat in chopped hazelnuts. Place in prepared baking pan.

Instructions Checklist
  • Bake at 400°F for 10 minutes, turn and bake for an additional 5 minutes. Place under broiler for 1 to 2 minutes if desired to lightly brown nuts.

Nutrition Facts

513 calories; 22 g total fat; 4 g saturated fat; 71 mg cholesterol; 1030 mg sodium. 48 g carbohydrates; 6 g fiber; 33 g protein;

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