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Cooked by: Chef / Last Modified: 8/9/2008 / Number of Servings: 1 |
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Directions: 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
Ingredients:
1 Tablespoon(s) Olive or vegetable oil
4 Pork shoulder chops
1 Cup(s) Regular long-grain rice
1/2 Cup(s) Chopped onion
10 1/2 Ounce(s) Condensed Chicken Broth
1 Cup(s) Orange juice
3 Tablespoon(s) Chopped fresh parsley
4 Slice(s) Orange |
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