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    Skillet Pork and Rice

    Source of Recipe

    Campbell's CookBook

    Recipe Introduction

    Meaty pork shoulder chops and rice simmer in a delicate orange-flavored chicken broth.

    List of Ingredients

    • 1T. olive or vegetable oil
    • 4 pork shoulder chops, each cut 3/4 inch thick
    • 1c. regular long-grain rice, uncooked
    • 1/2c. chopped onion
    • 1 can Campbell's condensed Chicken Broth
    • 1c. orange juice
    • 3T. chopped fresh parsley
    • Fresh parsley sprigs for garnish


    1. In 10 inch skillet over medium-high heat, in hot oil, cook chops 10 mins. or until browned on both sides. Remove; set aside.
    2. In same skillet, combine rice and onion; cook 3 mins. or until lightly browned, stirring constantly.
    3. Gradually stir in broth, orange juice and 2T. of chopped parsley. Heat to boiling. Return chops to skillet. Reduce heat to low. Cover; cook 20 mins. or until liquid is absorbed and chops are fork tender.
    4. To serve, top each chop with orange slice and sprinkle remaining 1T. chopped parsley over orange slices. Garnish with parsley sprigs, if desired.
    5. Makes: 4 servings
    6. Prep time: 10 mins.
    7. Cook time: 40 mins.
    8. Prepare Skillet Pork and Rice as directed above, except in step 4, sprinkle 1/4c. lightly salted cashews, coarsely chopped, over the orange slices.




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