Apricot Glazed Pork Chops with Cranberry Walnut Wild Rice

Pan-seared pork chops are glazed with a sweet and tangy apricot sauce and served alongside a hearty cranberry walnut rice for a flavorful, well-balanced meal.

This recipe features tender, pan-seared pork chops finished with a sweet and tangy apricot glaze made from preserves, soy sauce, garlic, and a splash of apple cider vinegar. The pork is perfectly complemented by a warm, nutty side of cranberry walnut rice, cooked in savory broth and enhanced with sautéed onions and garlic. Together, the rich glaze and the vibrant, textured rice create a satisfying and balanced dish that’s both comforting and elegant—ideal for a cozy weeknight dinner or a simple special occasion.

Servings

2

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

For the Pork Chops
2 boneless pork chops
Salt and pepper to taste
1 tablespoon olive oil

For the Apricot Glaze
1/4 cup apricot preserves
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon fresh ginger, minced (optional)
1 tablespoon apple cider vinegar
Salt and pepper to taste

For the Cranberry Walnut Rice
1 cup long-grain rice or wild rice blend
2 cups chicken or vegetable broth
1/4 cup dried cranberries
1/4 cup chopped walnuts, toasted
1 tablespoon butter or olive oil
1 small onion, finely chopped
1 garlic clove, minced
Salt and pepper to taste

Preparation

  • Finely chop the onion and mince the garlic for the rice.
  • Mince the garlic (and ginger if using) for the glaze.
  • Toast and chop the walnuts if not already toasted.
  • Pat the pork chops dry and season both sides with salt and pepper.
  • Measure out the broth, rice, cranberries, and glaze ingredients so everything is ready to cook.

Cooking

  • Heat butter or olive oil in a medium saucepan over medium heat. Add the onion and garlic and sauté until softened.
  • Stir in the rice and toast briefly. Add the broth, bring to a boil, then reduce heat, cover, and simmer until the liquid is absorbed and the rice is tender.
  • Stir in the dried cranberries and toasted walnuts. Season with salt and pepper and keep warm.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear on both sides until browned and cooked through. Transfer to a plate and let rest.
  • In a small saucepan, combine the apricot preserves, soy sauce, garlic, ginger (if using), and apple cider vinegar. Simmer until slightly thickened. Season with salt and pepper.

Serving

  • Plate the cranberry walnut rice alongside the pork chops.
  • Spoon or drizzle the warm apricot glaze over the pork.
  • Serve immediately while hot.