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

Ingredients

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

Instructions

Prepare the Cranberry Walnut Rice

  • In a medium saucepan, heat the butter or olive oil over medium heat.
  • Add the chopped onion and garlic and sauté until softened, about 3–4 minutes.
  • Stir in the rice and toast for 2–3 minutes.
  • Add the broth, bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes (or according to package instructions) until the liquid is absorbed.
  • Stir in the cranberries and toasted walnuts. Season with salt and pepper to taste.

Prepare the Pork Chops

  • Season the pork chops on both sides with salt and pepper.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Once the pan is hot, add the pork chops and sear for 4–5 minutes per side, or until the internal temperature reaches 145°F. Adjust cooking time slightly depending on thickness.
  • Once done, transfer the pork chops to a plate and let them rest for 3–5 minutes.

Make the Apricot Glaze

  • While the pork is cooking, prepare the glaze. In a small saucepan over medium heat, combine the apricot preserves, soy sauce, garlic, ginger (if using), and apple cider vinegar. Stir well and bring to a gentle simmer.
  • Let it cook for 2–3 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
  • Remove from heat and set aside.

Serve

  • Place the seared pork chops on serving plates.
  • Drizzle the apricot glaze over the chops or serve it on the side.
  • Serve with the cranberry walnut rice.

In a medium saucepan, heat the butter or olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3–4 minutes.

Stir in the rice and toast for 2–3 minutes.

Add the broth, bring to a boil, then reduce heat to low, cover, and simmer for 30–40 minutes (or according to package instructions) until the liquid is absorbed.

Stir in the cranberries and toasted walnuts. Season with salt and pepper to taste.

Season the pork chops on both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once the pan is hot, add the pork chops and sear for 4–5 minutes per side, or until the internal temperature reaches 145°F. Adjust cooking time slightly depending on thickness. Once done, transfer the pork chops to a plate and let them rest for 3–5 minutes.

While the pork is cooking, prepare the glaze. In a small saucepan over medium heat, combine the apricot preserves, soy sauce, garlic, ginger (if using), and apple cider vinegar. Stir well and bring to a gentle simmer.

Let it cook for 2–3 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste. Remove from heat and set aside.

Place the seared pork chops on serving plates. Drizzle the apricot glaze over the chops or serve it on the side. Serve with the cranberry walnut rice.