Checking in! Catching up! This was yummy!
I used boneless, butterflied pork chops. I pounded them out so they would be thin and cook evenly.
I didn't have Uncle Ben's, but I did recently go on a rice shopping spree and decided to use red rice for this. I cooked it in a mix of half chicken stock and half unfiltered apple cider.
I didn't stray too far from the recipe (well, not too far for me, that is.) After removing the chops, I deglazed the pan with white wine first. I did omit the raisins and added a diced red onion instead. I substituted applesauce for the apple jelly. (I had just made a megaton of applesauce so it seemed to make sense.) I also added the apple and onion to the sauce instead of to the rice. When the sauce was done, I dunked the chops back into the pan to get them all coated with the sauce (yum.) I sprinkled toasted pecans over the top instead of mixing-in.
The sauce was fantastic - very thick and savory. I had intentionally left the rice plain because I wasn't sure how the family would like the apple/nut chunks in there, but I shouldn't have worried. We all ended up mixing sauce into the rice. Maybe next time I'd add half of the apple/onion mix to the sauce and half to the rice. Mr. Fro was a very big fan of the sauce with the pork chops (I was, too.)
Here's the finished dish, served with a side of sauteed mixed mystery greens and bacon. (there's spinach in there, and tatsoi, and a bag of something that I couldn't remember what it was.)
Thumbs up! I'll definitely make this again.