| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | tb | 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 | cn | (10 1/2 oz) Campbell's condensed Chicken Broth |
| 1 | c | Orange juice |
| 3 | tb | Chopped fresh parsley |
| 4 | Orange slices | |
| Fresh parsley sprigs for garnish |
INSTRUCTIONS
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 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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