1 cup long grain white rice 1/4 cup dried apricots, chopped (about 8) 2 scallions, thinly sliced 1 T EVOO 4 bone in pork chops (1 inch thick) 1/2 cup dry white wine 1/4 cup apricot jam

Cook rice per package instructions, adding apricots to pot along with rice. When cooked, fluff with fork and fold in scallions.

Meanwhile, heat oil in large skillet on medium. Season pork with 1/2 tsp. salt and pepper and cook until golden brown, 6 to 8 minutes per side. Transfer to plates.

Add wine to skillet and deglaze about 1 minute. Whisk in apricot jam and cook until melted. Serve over pork chops with rice.