Yield: 1 Servings
|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|
|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