Recipe - Skillet Pork And Rice

1 tablespoon Olive or vegetable oil
4 Pork shoulder chops; each
cut Three fourths inch thick
1 cup Regular longgrain rice;
uncooked
One half cup Chopped onion
1 cn (10 One half oz) Campbell's
condensed Chicken Broth
1 cup Orange juice
3 tablespoon Chopped fresh parsley
4 Orange slices
Fresh parsley sprigs for
garnish

1. In 10inch skillet over mediumhigh heat, in hot oil, cook chops 10
minutes or until browned on both sides. Remove; set aside.

2. In same skillet, combine rice and onion; cook 3 minutes or until lightly
browned, stirring constantly.

3. Gradually stir in broth, orange juice and 2 tablespoons of chopped
parsley. heat to boiling. Return chops to skillet. Reduce heat to low.
Cover; cook 20 minutes or until liquid is absorbed and chops are no longer
pink.

4. To serve, top each chop with orance slice and sprinkle remaining 1
tblespoon chopped parsley over orange slices. You may also sprinkle One fourth cup
lightly salted cashews, coarsely chopped, over the orange slices. Garnish
with parsley sprigs if desired. 4