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
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.
Sugar: 8g
:
Calcium: 48mg
Calories: 456kcal
Carbohydrates: 48g
Cholesterol: 90mg
Fat: 13g
Fiber: 2g
Iron: 2mg
Potassium: 803mg
Protein: 33g
Saturated Fat: 4g
Sodium: 285mg
Vitamin A: 393IU
Vitamin C: 48mg
