Directions:
- In a blender or food processor, puree the apricots until smooth; set aside.
- In a skillet over medium heat, brown pork chops in butter for 2-3 minutes on each side; remove and keep warm. In the same skillet, saute celery until tender. Add rice, water, raisins, ginger, salt, pepper and apricot puree; bring to a boil. Remove from the heat; stir in almonds.
- Pour into an ungreased 13-in. x 9-in. baking dish. Place the chops on top. Cover and bake at 350° for 15-20 minutes or until the pork is no longer pink and the rice is tender. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.01 Kcal (1541 kJ) | ||
| Calories from fat | 87.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 15% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 438.39mg | 18% | |
| Potassium | 233.99mg | 5% | |
| Total Carbs | 59.59g | 20% | |
| Sugars | 4.87g | 19% | |
| Dietary Fiber | 3.99g | 16% | |
| Protein | 10.35g | 21% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 23.5mg | 131% | |
| Calcium | 664.9mg | 66% | |
| Amount Per 100 g | |||
| Calories | 279.14 Kcal (1169 kJ) | ||
| Calories from fat | 66.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.34g | 15% | |
|---|---|---|---|
| Cholesterol | 11.58mg | 5% | |
| Sodium | 332.52mg | 18% | |
| Potassium | 177.48mg | 5% | |
| Total Carbs | 45.2g | 20% | |
| Sugars | 3.7g | 19% | |
| Dietary Fiber | 3.02g | 16% | |
| Protein | 7.85g | 21% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 17.8mg | 131% | |
| Calcium | 504.3mg | 66% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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