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."
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