Marinated Pork Chops with Apricot and Almond Rice

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Most cots of pork (trim pork being the exception) are a forgiving meat to cook with as there is a good amount of fat present that generally keeps it good and succulent β€” no matter how much you overcook it. Don’t cook pork on too high a heat, but do cook it through β€” a rare pork chop will have your guests sending it back!


  • 2 teaspoons ground star anise
  • 2 thumbs fresh ginger, finely chopped or grated
  • 2 tablespoons olive oil
  • 1 tablespoon manuka honey
  • 4 Γ— 200 g (6 Β½ oz) pork chops
  • salt and pepper
  • 1 cup basmati rice, rinsed
  • 12 dried apricots, quartered
  • Β½ cup sliced almonds, toasted
  • 1 lemon, quartered


    Combine star anise, ginger, oil and honey and rub into chops, cover and leave to marinate in the fridge for 2-1 2 hours.

    An hour before you want to serve them, take chops from the fridge to come to room temperature. Season on both sides with salt and pepper and rub marinade into meat a little.

    Place rice in a smallish saucepan (about 1 litre/2 pints) with a tight-fitting lid. Add 2Β½ cups cold water and a few good pinches of salt. Bring to the boil and add apricots and almonds. Turn down heat, cover and cook on a rolling simmer for 10 minutes. Turn off heat and leave covered for 15 minutes in a warm place to finish cooking.

    Meanwhile, grill or barbecue chops about 4 minutes each side until just cooked through. Best way to test this is to cut them near the bone with a sharp knife – the meat should be white, not pink, on the inside.

    To serve, gently mix rice to disperse the nuts and apricots, then divide between four plates. Put a chop on top and serve with a wedge of lemon.