Ingredients
1 tbsp olive oil , or vegetable oil
4 pork shoulder chops, ¾-inch thick
1 medium onion, chopped
1 cup regular long-grain white rice, uncooked
1 cup Campbell’s Condensed Chicken Broth
1 cup orange juice
3 tbsp fresh parsley, chopped
4 orange slices
Preparation
Heat oil in skillet.
Add chops and cook until browned.
Add onion and rice and cook until rice is browned.
Stir in broth, orange juice and 2 tbsp parsley.
Heat to a boil.
Cover and cook over low heat 20 minutes or until done.
Top with orange slices and sprinkle with remaining parsley.
