INGREDIENTS

INSTRUCTIONS

Grate about three-quarters of a teaspoon of the rind from one orange that
has been washed and dried. Slice the oranges in half and use a juicer to
squeeze out between one-third and one-half cup of orange juice. Cut any
remaining orange sections into wedges for garnish.
Warm a large, non-stick skillet over medium-high heat until hot. Add the
pork chops, and season with a pinch of salt and pepper, if desired. Sear
the chops for about 6 minutes, or until lightly browned on both sides,
making sure to turn at least once. Transfer the chops to a plate and keep
warm.
Reduce the heat under the same skillet to medium. Add the onion, water, and
salt. Cook the onion until tender, about 10 minutes. Add the orange peel
and stir. Add the bean and rice mixture and prepare as directed on the
manufacturer's packaging, making sure to use the orange juice as part of
the water called for on the bean and rice cooking instructions.
Heat the mixture to boiling, then reduce the heat to low, cover, and simmer
for 15 minutes. Remove the cover, place the pork chops in the cooking rice
mixture, and cook uncovered for about 10 minutes, or until the rice is
tender and the chops are no longer pink inside.
To serve, garnish with remaining orange wedges and sprinkle some of the
cilantro or flat-leaf parsley over the pork chops and rice.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jul 16, 1999, converted by MM_Buster
v2.0l.

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