Submitted by: Marsha K.

The first time I made this recipe, I felt so proud of myself -- it tasted just like something you'd order in a nice restaurant. It's really not very hard to make, though. All you need is a little know-how ... and here it is!


1 2/3 cups water
2/3 cup apple juice
2 Tbsp. butter or margarine
1 pkg (6 oz) Uncle Ben's Long Grain & Wild Rice (original recipe)
6 butterflied porkchops, well trimmed, cut 1/2 inch thick
1 tsp ground coriander
1/2 tsp salt
1/4 tsp fresh ground pepper
2 Tbsp. your favorite mustard
1/4 cup apple jelly
1 cup chopped unpeeled red apple
1/3 cup toasted slivered almonds


Combine the water, apple juice, 1 tbsp. of the butter and the contents of the rice and seasoning packet in a medium saucepan. Bring to a boil and then reduce the heat. Cover and simmer until all the liquid is absorbed, about 25 mintutes. While the rice simmers, sprinkle the meat with combined coriander, salt and pepper. Heat the remaining butter in a 12-inch skillet over medium heat. Add the meat and cook until no longer pink -- about 4 to 5 minutes per side. Remove with slotted spatula. Pour any fat back into the pan. Add the jelly and mustard to skillet; cook and stir until thickened and bubbly, about 2 minutes. Pour over the meat.
Stir the apple and almonds into the rice. Serve alongside the meat.

Makes 6 servings. ----------------------------------------------