2 boneless pork chops, skinless
1/8 teaspoon salt
1/4 cup apricot nectar
2 apricot halves, canned in water
1/4 cup brown rice, dry
1 teaspoon olive oil, extra virgin
1/8 teaspoon curry powder
Preheat oven to 350°F. Rinse pork and pat dry with a paper towel; season lightly with salt and place in a small baking dish. ***We actually flash grilled the pork just to give it grill marks before we baked it, but you can leave this part out***. Pour apricot nectar over pork, and bake for 20 minutes or until no longer pink inside. Place apricot halves over pork and bake for 5 more minutes. Meanwhile, cook rice according to package directions; stir in olive oil and curry powder. Serve pork on a bed of couscous with apricot sauce spooned over top.