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"OTCC: Mustard Glazed Pork (or chicken) with Apple Wild Rice"
weltek 16824 desperate attention whore postings
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10-20-11, 09:45 PM (EST)
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"OTCC: Mustard Glazed Pork (or chicken) with Apple Wild Rice" |
Back in 2001, probably before I even wandered to OT, I used to get recipes delivered by a service called "Content Mail." I don't even know if it still exists. So Marsha K., whomever you are, thanks for the yummy recipe. I just made it for the first time this week. Ten years this has sat in my recipe collection! I loved the chicken, thought the rice was just "ok." So please, improve it!
I'm going to write the original recipe, though I used three boneless, skinless chicken breasts instead of pork, pounded out just a little for even cooking. It takes about 40 minutes to prepare and is easy peasy! 1 pkg. Uncle Ben's Wild Rice Mix
1 1/3 c. water
2/3 c. apple juice
2 T. butter or margarine
6 butterflied pork chops (or 3 chicken breasts)
1 tsp. ground coriander
1/4 tsp. fresh ground pepper
1/2 tsp. salt
1/4 cup apple jelly (I was also thinking it might be good with maple syrup)
2 Tbsp. mustard (I used dijon)
1/4 c. golden raisins (optional-I like to plump them using a little hot water and letting it sit for a bit-drain off water when plumped)
1 c. chopped, unpeeled red apple
1/3 c. toasted almonds (pecans would also be good)
Additional salt and pepper to taste Directions:
Prepare the rice according to package directions, using the mixture of water and apple juice and 1 Tbsp. of butter. Melt remaining Tbsp. of butter in a frying pan. Sprinkle pork (or chicken) with coriander, salt and pepper. Saute pork (or chicken) for about 4-6 minutes each side. If using chicken, you may want to throw a lid on the skillet for a bit and steam the chicken to cook through. When chicken is cooked, remove it from pan. Add the mustard, jelly and raisins. Cook and stir until bubbly, about 2 minutes. Pour over meat. Stir the apples and nuts into the rice. Salt and pepper to taste. 
-Handcrafted by RollDdice
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qwertypie 9522 desperate attention whore postings
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10-20-11, 10:18 PM (EST)
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1. "RE: OTCC: Mustard Glazed Pork (or chicken) with Apple Wild Rice" |
Looks yummy! Mr. Qwerty is always buying various prok cuts and I never know what to do with them.
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frodis 4385 desperate attention whore postings
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10-20-11, 10:40 PM (EST)
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2. "RE: OTCC: Mustard Glazed Pork (or chicken) with Apple Wild Rice" |
I actually made something similar last night, bone-in pork chops with an apple/onion/mustard glaze. I used apple cider instead of apple jelly. I wish I had thought to add coriander! I'll definitely give this a try since I have a lot of pork chops in the freezer right now. Thanks, weltek!!
Scared sleepless by moonbaby!
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Tummy 3369 desperate attention whore postings
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10-21-11, 05:43 PM (EST)
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3. "RE: OTCC: Mustard Glazed Pork (or chicken) with Apple Wild Rice" |
I'm making this with Karchita's zucchini soup sometime this week. I'll bake the rice with the apples, onions, mushrooms, garlic ect - bake the chicken or chops on top with the seasoning packet sprinkled over. And make the sauce stovetop. I may add some sweet white wine to the apple juice.I feel like a bad mom who's neglected her baby for the last couple of months. I have a lot of catching up to do!
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qwertypie 9522 desperate attention whore postings
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10-23-11, 02:29 AM (EST)
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7. "RE: OTCC: Mustard Glazed Pork (or chicken) with Apple Wild Rice" |
Ditto that!
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qwertypie 9522 desperate attention whore postings
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10-24-11, 10:43 PM (EST)
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10. "RE: OTCC: Mustard Glazed Pork (or chicken) with Apple Wild Rice" |
*waiting for the enchiladalasagna recipe* *or any baking recipe*Seriously, any recipe is goodness. We had an amazing one for strawberry icecream and scones that were not entrees (my kids would beg to disagree), and other than me saying some very bad words when I was trying to pour the egg mixture into the custard eggs in icecream -- who knew?), we really enjoyed it. And another favorite was for a very dense, very ungood-for-you-but-oh-so-good missippi mud cake. I enjoy all the recipes posted here. Some are very simple which I appreciate and some definitely take me out of my comfort zone which I appreciate as well. My family is certainly a fan of OTCC. Of course, it would be much more enjoyable if I had a new kitchen that was semi-functional.
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qwertypie 9522 desperate attention whore postings
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11-18-11, 09:16 PM (EST)
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12. "RE: OTCC: Mustard Glazed Pork (or chicken) with Apple Wild Rice" |
BUMP.Honestly, I am really, really going to try and make this this weekend. The trip, prepping for Sam's annual review, strep and the GI virus that hit us has not made it conducive for OTCC
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qwertypie 9522 desperate attention whore postings
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11-19-11, 09:34 PM (EST)
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14. "Fait Accompli!" |
It is good.  Any easy.  Next time I would double the sauce and cook it longer (I was too impatient and pulled it too soon). I like the sauces a bit more thick (more like in your pictures). The kids also really enjoyed it and the house smells wonderful. I didn't do anything fancy smancy with the rice, due to picky DD, bu tI will add apples and pumpkins seeds when DH comes home later.Thanks for the recipe. The family appreciates it when I put something new into the rotation. Next time I think I will steam some baby potatoes because I think the sauce will go well with that too.
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qwertypie 9522 desperate attention whore postings
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11-21-11, 11:28 PM (EST)
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15. "RE: Fait Accompli!" |
Just want to say that a) I made it with Chicken and b)the leftovers were phenominal!
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Tummy 3369 desperate attention whore postings
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11-22-11, 04:18 PM (EST)
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16. "RE: OTCC: Mustard Glazed Pork (or chicken) with Apple Wild Rice" |
I'm thinking of using this with left-over turkey!We were suppose to be having a Un-Thanksgiving but somehow everyone that is coming over is bringing Thanksgiving type food, so....
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frodis 4385 desperate attention whore postings
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12-02-11, 04:33 PM (EST)
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17. "RE: OTCC: Mustard Glazed Pork (or chicken) with Apple Wild Rice" |
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. 
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I am still trying to figure out how to do the layout of pics and writing the way I want it. Do you find it difficult to use? Then I had this computer issue that did nasty things to the thumbdrive everything was on. But luckily I did find an older version and now I have to rewrite what was lost.
