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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Grains 1 Servings

INGREDIENTS

1 T Olive or vegetable oil
4 Pork shoulder chops, each
cut 3/4 inch thick
1 c Regular long-grain rice
uncooked
1/2 c Chopped onion
1 10 1/2 oz Campbell's
condensed Chicken Broth
1 c Orange juice
3 T Chopped fresh parsley
4 Orange slices
Fresh parsley sprigs for
garnish

INSTRUCTIONS

In 10-inch skillet over medium-high heat, in hot oil, cook chops 10
minutes or until browned on both sides. Remove; set aside. In same
skillet, combine rice and onion; cook 3 minutes or until lightly
browned, stirring constantly. 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. To serve, top each  chop with
orance slice and sprinkle remaining 1 tblespoon chopped  parsley over
orange slices. You may also sprinkle 1/4 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@aol.com> on Apr  21, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 392
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 15.1mg
Potassium: 909.1mg
Carbohydrates: 87.5g
Fiber: 3.1g
Sugar: 31.6g
Protein: 7.8g


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