Skillet Pork And Rice
| 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)
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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