Pork Chop Skillet Dinner

Campbell’s

1 tbsp. olive oil or vegetable oil

4 bone-in pork chops, ¾” thick

1 medium onion, chopped

1 cup uncooked regular long-grain white rice

1 can (10 ½ oz.) chicken broth

1 cup orange juice

3 tbsp. chopped fresh parsley

4 orange slices

Heat oil in 10” skillet over medium-high heat. Add pork and cook until well browned on both sides.

Add onion and rice to skillet and cook and stir until rice is browned. 

You'll need to use a MUCH bigger skillet than I did. 

Stir in broth, orange juice and 2 tbsp. parsley and heat to a boil. Reduce heat to low. Cover and cook 20 min. or until pork is cooked through and rice is tender.

My rice didn't get cooked all the way through in 20, so be prepared to be malleable about cooking time.

Top with orange slices and sprinkle with remaining parsley. 

Hello, sunshine slice!

My Rating: 4/5 "I am now hopelessly devoted to cooking rice in orange juice. It's so good. I also really enjoyed the flavor of the pork after it was cooked in all of this - very buttery and tender. It's not as complex as it could be for all the effort you put into it, but it's a solid, filling dinner that's relatively low-calorie."