Orange and onion flavor the pork and rice in this one-skillet dish that's a go-to weeknight recipe.
cost per recipe: $6.72
The price is determined by the national average.
tablespoon olive oil
pounds bone-in pork chop, 3/4-inch thick (about 4 chops)
medium onion, chopped (about 1/2 cup)
cup uncooked long grain white rice
can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
cup orange juice
tablespoons chopped fresh parsley
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.