Maple-Mustard Chops with Apples and Fancy Rice with Cranberries
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Maple-Mustard Chops with Apples and Fancy Rice with Cranberries

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


For the chops:

  • 4 bone-in, pork loin chops, each about 1- to 1 1/4-inches thick

  • 1 teaspoon granulated garlic

  • 1 teaspoon granulated onion

  • 1 teaspoon sweet or smoked sweet paprika

  • 1/2 teaspoon hot paprika or cayenne

  • Salt and pepper

  • 1/4 cup apple cider vinegar

  • A few sprigs thyme

  • 1 large or 2 medium Honeycrisp apples, peeled, quartered, cored and thinly sliced

  • 3/4 cup chicken stock, divided

  • 1/2 cup maple syrup

  • 1/4 cup grainy Dijon mustard

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • Juice of 1/2 lemon

For the rice: 

  • 2 tablespoons butter

  • 1/4 cup broken spaghetti (1-inch long pieces)

  • 1/4 cup slivered almonds

  • Salt and pepper

  • 1 cup long-grain white rice

  • 2 cups chicken stock

  • 1/4 cup dried cranberries

  • 2 tablespoons thyme, chopped

  • 4 scallions, whites and greens finely chopped

  • 1/2 cup flat-leaf parsley tops, finely chopped


Heat oven to 350°F.

Bring pork chops to room temperature. Combine granulated garlic and onion, paprika and hot paprika or cayenne in a small bowl. Season the chops with salt and pepper then rub spice mixture into meat.

Place vinegar and thyme in a saucepan and bring to a boil. Add apples, 1/2 cup stock, syrup and mustard, lower heat and cook at a rolling simmer for 15-20 minutes.

In another saucepot over medium to medium-high heat, melt the butter for the rice. Add broken pasta and nuts, season with salt and pepper, and toast to deeply golden. Add rice and stir a minute more; add stock and cranberries, and bring to bubble. Cover pot, reduce heat to low and cook 15 minutes, giving the pot a shake occasionally. Add a little water if the rice starts to dry out before it’s tender. Add thyme, scallions and parsley to the post, and let stand 5 minutes.

While the rice is cooking, heat a cast-iron skillet over medium-high to high heat with oil, 2 turns of the pan. Add chops to the pan and brown on each side. Transfer skillet to oven for 5-6 minutes then return pan to heat. Add the butter, a splash of stock and the lemon juice to the pan and baste chops.

Just before serving, fluff rice with a fork. Serve chops topped with apples and sauce with fancy rice alongside.

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