Pork Chops and Fruited Pilaf

Pork Chops and Fruited Pilaf Recipe - American Cuisine

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Pork Chops and Fruited Pilaf is a delicious and flavorful dish that combines tender pork chops with a sweet and savory pilaf made with rice, green onions, and mixed fruit. This dish is perfect for a family dinner or a special occasion.

History

This recipe is a modern twist on a classic pork chop dish that has been enjoyed for generations. The combination of savory pork chops with a fruity pilaf is a popular choice for those looking for a unique and delicious meal.

Ingredients

4 lean pork chops, about 0.5 inch thick
seasoned salt
0.75 cup uncooked rice
0.75 cup sliced green onions*
1 cup chicken broth
1 17 oz (482 g) can chunky mixed fruit (drained; syrup reserved)
2 tsp lemon juice
0.25 tsp grated lemon peel

How to prepare

Sprinkle the chops with seasoned salt and brown them on each side in a lightly greased skillet. Remove the chops.
Add the rice and the white part of the onions. Cook until golden brown. Stir in the broth, 0.75 cup of reserved syrup, lemon juice, and lemon peel.
Place the chops over the rice mixture. Cover and bake at 350°F (177°C) for 20 minutes. Stir in the fruit and green onion tops.
Adjust the seasonings, if necessary. Replace the cover and continue baking for 15 minutes longer. Fluff lightly with a fork.

Variations

Substitute chicken or turkey chops for the pork chops for a lighter option.
Add nuts or dried cranberries to the pilaf for extra flavor and texture.

Cooking Tips & Tricks

Make sure to brown the pork chops before baking them to seal in the juices and add flavor.

- Adjust the seasonings to your taste preferences, adding more or less lemon juice and seasoned salt as needed.

- Be sure to fluff the pilaf with a fork before serving to ensure a light and fluffy texture.

Serving Suggestions

Serve Pork Chops and Fruited Pilaf with a side salad or steamed vegetables for a complete and satisfying meal.

Cooking Techniques

Browning the pork chops before baking helps to seal in the juices and add flavor to the dish.

Ingredient Substitutions

If you don't have green onions, you can use regular onions or shallots as a substitute.

Make Ahead Tips

You can prepare the pilaf ahead of time and store it in the refrigerator until ready to bake with the pork chops.

Presentation Ideas

Serve Pork Chops and Fruited Pilaf on a large platter with a garnish of fresh herbs for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Pork Chops and Fruited Pilaf contains approximately 350 calories.

Carbohydrates

Each serving of Pork Chops and Fruited Pilaf contains approximately 35 grams of carbohydrates.

Fats

Each serving of Pork Chops and Fruited Pilaf contains approximately 12 grams of fat.

Proteins

Each serving of Pork Chops and Fruited Pilaf contains approximately 25 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains no common allergens, but be sure to check the ingredients for any specific allergens that may affect you or your guests.

Summary

Pork Chops and Fruited Pilaf is a balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Pork Chops and Fruited Pilaf is a delicious and satisfying dish that is perfect for a family dinner or special occasion. With a balance of flavors and nutrients, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a warm summer day, and I had been invited to a potluck dinner at a friend's house. I wanted to bring something special, something that would stand out amongst the usual casseroles and salads.

I remembered my own mother making pork chops with a delicious fruited pilaf when I was a child, and decided that would be the perfect dish to bring. The only problem was, I didn't have her recipe. So, I called up my mother and asked her for it.

She chuckled when I asked, saying she didn't have a written recipe for it, but she could certainly walk me through it. So, armed with a pen and paper, I sat down at the kitchen table and listened as she described how to make the dish.

First, she said, I would need to season the pork chops with salt, pepper, and a little bit of garlic powder. I would then sear them in a hot skillet until they were browned on both sides. In a separate pot, I would sauté some onions and celery in a little bit of butter until they were soft and translucent.

Next, I would add in some chicken broth, a package of dried fruit mix, and a cup of rice. I would let everything simmer together until the rice was cooked and the flavors had melded together. Finally, I would serve the pork chops on top of the pilaf, garnished with some fresh parsley.

I followed my mother's instructions to the letter, and when I arrived at the potluck dinner, everyone raved about my dish. The pork chops were juicy and flavorful, and the pilaf was a perfect balance of sweet and savory. I was so proud of myself for successfully recreating a beloved family recipe.

Over the years, I continued to make the pork chops and fruited pilaf for special occasions and family gatherings. Each time, I would tweak the recipe slightly, adding in different herbs or spices to suit my own tastes. But the basic framework remained the same, a testament to my mother's culinary wisdom.

As I became more confident in my cooking abilities, I started to experiment with other recipes as well. I collected cookbooks from thrift stores and yard sales, trying out different dishes and learning new techniques. But no matter how many recipes I tried, the pork chops and fruited pilaf remained a favorite.

One day, while browsing through a flea market, I came across an old recipe box filled with handwritten cards. Intrigued, I bought the box and brought it home. As I flipped through the cards, I came across a familiar recipe for pork chops and fruited pilaf.

The handwriting was delicate and elegant, and the card was yellowed with age. It was signed with a name I didn't recognize, but the ingredients and instructions were nearly identical to my own mother's recipe. I realized then that this must have been where my mother had learned to make the dish in the first place.

I felt a pang of nostalgia as I read through the recipe card, imagining the hands that had written it so many years ago. I felt a connection to this unknown cook, a fellow lover of good food and family traditions.

From that day on, I cherished the recipe card as a precious heirloom, a link to the past and a reminder of the power of food to bring people together. And whenever I made the pork chops and fruited pilaf, I thought of the generations of women who had cooked this dish before me, passing down their knowledge and love through the simple act of sharing a meal.