• 4 Teaspoons cumin seeds, toasted and coarsely ground
  • 41/2 Tablespoons raspberry vinegar
  • 1/2 Cup plus 2 tablespoons olive oil
  • 1/2 Cup finely chopped California raisins
  • Salt and pepper; to taste
  • 2 thick-cut boneless pork chops (5 ounces each)
  • 2 Tablespoons canola oil
  • 1/2 Cup chopped dried apricots
  • 1/4 Cup freshly squeezed orange juice
  • 1/4 Cup finely minced red onion
  • 2 Cups cooked wild rice
  • 2 Cups watercress, stemmed
  • 1/2 Cup walnuts, toasted and chopped


For vinaigrette, measure cumin and vinegar into small bowl and whisk in olive oil. Stir in raisins and season to taste with salt and pepper.Season pork chops with salt and pepper. Heat canola oil in hot saut├ępan over high heat and sear pork chops for 2 to 3 minutes on each side, or until golden brown. Reduce heat to medium; cover and cook for 5 to 7 minutes or until done. Chill for 1 hour. Thinly slice pork; toss with 1/2 cup vinaigrette and season to taste with salt and pepper.Place apricots in orange juice and let stand at room temperature for 20 minutes. For salad, combine onion, rice, watercress, walnuts, apricots and remaining vinaigrette in large bowl and season to taste with salt and pepper. Divide and arrange salad in center of each of 4 serving plates and top with pork slices.

Nutrition Facts Per Serving

Calories 780 (Calories from Fat 62%); Total Fat 55 ( Saturated Fat 8; Trans Fat <1; ); Cholesterol 40; Sodium 40; Potassium 934; Total Carbohydrate 51; Dietary Fiber 5; Sugars 25; Protein 25; Calcium 84; Iron 5;

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Raisins are fat and cholesterol free.