The family will welcome SPICED PORK CHOPS WITH FRUITED RICE. In a small bowl, combine 3/4 teaspoon cumin, 3/4 teaspoon coriander, 1/8 teaspoon cinnamon and 1/8 teaspoon cayenne pepper; rub mixture onto both sides of 4 well-trimmed boneless pork chops (about 5 ounces each and 3/4-inch thick). Heat 2 teaspoons canola oil in a large nonstick skillet on medium-high; cook chops 5 to 7 minutes, turning once.
Meanwhile, prepare 1 cup long-grain rice according to directions, adding 1/4 cup raisins and 1/4 cup dried apricots (chopped) to cooking water. Serve chops on top of rice mixture.
Serve the savory combo with frozen petite GREEN PEAS and a ROMAINE SALAD. Add WHOLE-GRAIN ROLLS.
For dessert, make BUTTERSCOTCH PARFAITS. Layer instant vanilla and butterscotch puddings (made with 1 percent milk) in tall dessert glasses. Top with fat-free whipped cream.
PLAN AHEAD: Make enough parfaits for Monday.
TIP: If time permits, prepare Monday's pasta sauce today.