Apple Pork Chops
Apricot Rice
Garlic Green Beans


Apple Pork Chops

Makes 6 servings

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon white pepper
6 (1/2-inch thick) pork chops
1/4 cup vegetable oil
2 medium-size cooking apples
2 cups apple juice, divided
3 tablespoons brown sugar
1/2 teaspoon ground allspice

Combine first 4 ingredients in a shallow bowl, dredge pork chops in
mixture. Reserve remaining flour mixture. Brown pork chops in oil in a
large skillet. Arrange chops in a 13x9x2 inch baking dish. Core unpeeled
apples and cut into rings, place on chops. Pour 1-1/2 cups apple juice
over apples. Combine sugar and allspice, sprinkle over apples. Bake,
uncovered, at 325°F. for 1 hour or until chops are tender. Remove pork
chops and apple slices to a serving platter, reserving pan drippings.
Dissolve 1-1/2 tablespoons remaining flour mixture in remaining 1/2 cup
apple juice. Combine flour mixture and pan drippings in a saucepan, cook
over medium heat until thickened, stirring constantly. Serve sauce over
pork chops.


Apricot Rice

My personal chef clients love this rice and apricot side dish. A
combination of textures and color and the sweetness that the apricots lend
to the starchy, grain flavor of the rice make this a uniquely interesting
dish that the whole family will love. This can be prepared in about 10
minutes. It can be frozen and reheated just before serving. You may need
to add just a little bit of water to rehydrate the rice if reheating at a
later date.

Makes 4 servings

2 packages of long grain and wild rice
1 can of apricot halves in syrup
1/2 cup slivered almonds
2 teaspoons of fresh chopped basil

Reserve the apricot syrup and dice the apricot halves. Prepare the rice
per package instructions except use a ratio of 1 to 1 apricot syrup and
water. If the rice calls for 1 cup of water, use 1/2 cup water and 1/2
cup of apricot syrup. When rice is finished, add chopped apricots, almonds
and basil and stir. Serve immediately or store in refrigerator or freezer
until needed.


Garlic Green Beans

It’s spring and my green beans are sprouting in my garden. I can’t wait
until they are ready to pick. There are a lot of interesting ways to
flavor green beans. This recipe combines the tangy flavor of the vinegar
with the bite of the garlic to tantalize those tastebuds.

Makes 4 servings

1 pound fresh green beans, ends trimmed
2 cloves garlic, minced
1 tablespoon red-wine vinegar
1 tablespoon olive oil
1/8 teaspoon salt, optional
1/8 teaspoon pepper

Blanch green beans for about 3-4 minutes or until tender crisp. Rinse
briefly under cold water to preserve color, but do not chill. Cover and
keep warm. In a large bowl, combine garlic and remaining ingredients. Add
warm green beans and toss until well coated. This dish freezes well and
can be microwaved right out of the freezer.

Personal Chef Brian Koning www.personalchefmarketing.com



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