Orange Pork and Rice Skillet
When your week becomes crazy busy, be sure to have this recipe for Orange Pork and Rice Skillet on hand. This super easy dinner combines everything you need for a full meal into one skillet. The wonderful citrus taste of oranges melds perfectly with the tang of onion, giving the tender pork and rice a very unique and delectable flavor. Add slices of oranges on top for a pop of color and some sophisticated flair. This simple pork chop recipe is certain to become a new family favorite, and one that you will serve again and again.
Serving Suggestion: Serve with a tossed green salad. For dessert serve chunky applesauce.
Preparation Time10 min
Cooking Time40 min
- 1 tablespoon olive oil or vegetable oil
- 4 bone-in pork chops, 3/4-inch thick (about 1 1/2 pounds)
- 1 medium onion, chopped (about 1/2 cup)
- 1 cup uncooked regular long-grain white rice
- 1 (10-1/2-ounce) can Campbell's® Condensed Chicken Broth
- 1 cup orange juice
- 3 tablespoons fresh parsley, chopped
- 4 orange slices
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Add the onion and rice to the skillet and cook and stir until the rice is browned. Stir in the broth, orange juice and 2 tablespoons parsley and heat to a boil.
Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through and the rice is tender.
Top with the orange slices and sprinkle with the remaining parsley.
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