This speedy skillet dish features browned boneless pork chops and rice simmered in an easy-to-make sweet and sour sauce.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.