Pork Chops With Apricot Rice

• 1 can (15-1/4 ounces) apricot halves, undrained
• 6 pork chops (1/2 inch thick)
• 3 tablespoons butter
• 1/4 cup chopped celery
• 2-1/2 cups uncooked instant rice
• 3/4 cup hot water
• 1/4 cup golden raisins
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 cup slivered almonds

1. In a blender or food processor, puree the apricots until smooth; set aside.
2. In a skillet over medium heat, brown pork chops in butter for 2-3 minutes on each side; remove and keep warm. In the same skillet, saute celery until tender. Add rice, water, raisins, ginger, salt, pepper and apricot puree; bring to a boil. Remove from the heat; stir in almonds.
3. Pour into an ungreased 13-in. x 9-in. baking dish. Place the chops on top. Cover and bake at 350u0b0 for 15-20 minutes or until the pork is no longer pink and the rice is tender.

apricot halves, pork chops, butter, celery, rice, water, golden raisins, ground ginger, salt, white pepper, almonds

Taken from www.tasteofhome.com/recipes/pork-chops-with-apricot-rice/ (may not work)