This speedy skillet dish features browned boneless pork chops and rice simmered in an easy-to-make sweet and sour sauce.
cost per recipe: $8.47
Season the pork as desired. Heat half the oil in a 12-inch skillet over medium-high heat. (Make sure the skillet and oil are hot before adding the pork- it will jump start the browning and prevent the pork from sticking). Add the pork and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook for 4 minutes or until both sides are well browned. Remove the pork from the skillet.
Heat the remaining oil in the skillet. Add the onion and cook until tender-crisp, stirring occasionally. Add the garlic and cook and stir for 1 minute. Add the uncooked rice and cook and stir for 2 minutes or until lightly browned.
Stir the broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
Stir the preserves and mustard in a small bowl. Stir half the preserve mixture into the rice mixture. Return the pork to the skillet and top with the remaining preserve mixture. Cover and cook for 10 minutes or until the pork is cooked through and the rice is tender.
A few changes
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.
I doubled up on the recipe, it was easy to make and my family loved it. I'll make it again.
This dish is very easy to make. I added stir fry vegetables.
It was Okay.
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.
I took the reviewers advice and seasoned the chops before browning (I used Penzey's Pork Chop Seasoning, but your favorite blend would be fine).
I also substituted instant brown rice for the white.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.