4

large

pork loin chops

1

large

onion; diced

1 ½

cup

apple juice

2 ½

cup

squash; thinly sliced and peeled

¼

cup

dried apricots; sliced

½

tsp

salt; or to taste

½

tsp

black pepper; or to taste

1

tsp

vegetable oil

1

Tbs

water; as required

3

cups

rice; cooked, hot

1

Trim off any fat from pork, sprinkle with salt and pepper.

2

In large heavy skillet, heat vegetable oil over medium-high heat, cook pork chops for 3-4 minutes on each side or until browned all over. Remove and set aside.

3

Add onion to pan, cook over medium heat, stirring occasionally and adding water if necessary to prevent sticking, for about 5 minutes or until softened.

4

Pour in apple juice, stirring to scrape up brown bits from bottom of pan, deglaze. Add sliced squash and apricots, cover and simmer for 7 to 8 minutes or until squash is tender.

5

Return pork chops to pan, cook for 3-5 minutes or just until no longer pink inside.