| 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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