This speedy skillet dish features browned boneless pork chops and rice simmered in an easy-to-make sweet and sour sauce.
cost per recipe: $6.88
The price is determined by the national average.
boneless pork chop, 3/4-inch thick each (about 1 pound)
cups Swanson® Chicken Broth or Swanson® Chicken Stock
cup apricot preservesor orange marmalade
tablespoon Dijon-style mustard
cups uncooked instant white rice
Cook the pork in a 12-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides. Remove the pork from the skillet.
Stir the broth, preserves and mustard in the skillet and heat to a boil. Reduce the heat to low. Stir in the rice. Return the pork to the skillet. Cover and cook for 10 minutes or until the pork is cooked through and the rice is tender.
February 25, 2014
After reading a few different reviews, I decided to make a few changes. First, a lot of people said that the pork was bland. So, I seasoned the pork chops before I fried them with seasoned salt, Italian seasoning, paprika, garlic powder, and lemon pepper. In addition to the original recipe I added 1 can of cream of chicken soup, 1 whole cup of orange marmalade (instead of what the original recipe called for - 3/4 cup), frozen stir fry veggies, and I used brown rice. It took about 20-25 minutes to cook everything together because of the extra liquid. Overall, the dish was pretty good. I would make it again.
April 24, 2013
Me and the husband wanted to try something different. We both like pork and I'm not a really big rice person, but when mixed with something I'll eat it. Instead of using Apricots we used the Orange marmalade and I personally didn't like it ... The rice had a very rich sweet orange taste. The pork chops were bland but good. My husband ate maybe 2 bites and said he didn't like it ... I ate my whole pork chop but couldn't finish my helping of rice due to the overwhelming orange taste.
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