| | Directions | 1. Mix thyme, cinnamon, ginger, sea salt and pepper in small bowl. Sprinkle both sides of pork chops with 1/2 of the spice mixture. Heat 2 teaspoons of the oil in large nonstick skillet on medium-high heat. Add pork chops; cook 4 to 5 minutes per side or until lightly browned and desired doneness. Remove pork chops; keep warm.
2. Heat remaining 1 teaspoon oil in same skillet on medium heat. Add onion, carrot and celery; cook and stir 5 minutes or until tender. Add apple juice and remaining spice mixture; bring to boil.
3. Stir in rice, apricots and raisins. Reduce heat to low; cover and simmer 5 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Serve pork chops with rice mixture. |
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
|  | | Ingredients | | - | | 1 1/2 teaspoons McCormick® Thyme Leaves |
| - | | 1 teaspoon McCormick® Cinnamon, Ground |
| - | | 1 teaspoon McCormick® Ginger, Ground |
| - | | 1/2 teaspoon McCormick® Sea Salt Grinder |
| - | | 1/8 teaspoon McCormick® Black Pepper, Ground |
| - | | 4 boneless pork chops, 3/4-inch thick (about 1 1/4 pounds) |
| - | | 3 teaspoons vegetable oil, divided |
| - | | 1 cup chopped onion |
| - | | 1/2 cup chopped carrot |
| - | | 1/2 cup chopped celery |
| - | | 1 cup apple juice |
| - | | 1 cup instant brown rice |
| - | | 1/2 cup chopped dried apricots |
| - | | 1/4 cup raisins |
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| | Nutrition (per serving) | |
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