On the way to making the cider-glazed chicken in the original recipe, I got derailed by some beautiful pork chops in the meat case and had to make the change!Cider-Glazed Pork Chops with Brown Butter Pecan Rice

This dish has some really great complementary flavors. The cider-glaze is a bit tart if the pork chops were to be eaten by themselves, and the brown-butter rice would be a bit rich/ sweet if eaten alone. However, when the two are combined they come together beautifully and create this interesting flavor profile!

I doubled the sauce because I’m a sauce addict and next time would probably make even more. Even with the original quantity of sauce doubled, there really wasn’t much. I wanted enough to drizzle into my rice. When it comes to sauce, more is better!

Use good pork chops for this, not the super-thin, super-inexpensive pork chops. You will not regret it! If you don’t care for pork chops, use chicken. Eventually I might try it with chicken, but it was so successful with the pork chops that I’ll probably do that again.  🙂

 

Cider-Glazed Pork Chops with Browned Butter-Pecan Rice

Slightly adapted from My Recipes

Stuff you need:

1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben’s)
2 Tablespoons butter, divided
1 pound good pork chops or chicken breast cutlets (about 4 cutlets)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 cup refrigerated apple cider [Cider, not apple juice.]
2 teaspoons Dijon mustard
1/4 cup chopped pecans
2 Tablespoons chopped fresh flat-leaf parsley

Now what?

Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.

While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle pork chops with 1/4 teaspoon salt and pepper. Add pork chops to pan; cook several minutes, depending on how thick your chops are, on each side or until done. Remove from pan.

Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. Add pork chops to pan, turning to coat. Remove from heat; set aside.

Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Watch it closely so it doesn’t burn!

Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and the remaining 1/2 teaspoon salt; toss well to coat. Serve rice with pork chops. Sprinkle with parsley.