Skillet pork and rice

Yield: 1 Servings

Measure Ingredient
1 tablespoon Olive or vegetable oil
4 Pork shoulder chops; each cut 3/4 inch thick
1 cup Regular long-grain rice; uncooked
½ cup Chopped onion
1 can (10 1/2 oz) Campbell's condensed Chicken Broth
1 cup Orange juice
3 tablespoons Chopped fresh parsley
4 Orange slices
Fresh parsley sprigs for garnish

1. In 10-inch skillet over medium-high heat, in hot oil, cook chops 10 minutes or until browned on both sides. Remove; set aside.

2. In same skillet, combine rice and onion; cook 3 minutes or until lightly browned, stirring constantly.

3. Gradually stir in broth, orange juice and 2 tablespoons of chopped parsley. heat to boiling. Return chops to skillet. Reduce heat to low.

Cover; cook 20 minutes or until liquid is absorbed and chops are no longer pink.

4. To serve, top each chop with orance slice and sprinkle remaining 1 tblespoon chopped parsley over orange slices. You may also sprinkle ¼ cup lightly salted cashews, coarsely chopped, over the orange slices. Garnish with parsley sprigs if desired. 4 Servings Posted to brand-name-recipes by Nsabatino <Nsabatino@...> on Apr 21, 1998

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