Wednesday, October 14, 2009

Pork Chops with Orange Rice

4 pork chops
Salt and pepper to taste
1 Tbsp. vegetable oil
1 1/3 c. uncooked rice
1 C. orange juice
1 can chicken with rice soup, undiluted

1. Heat oil in a large skillet. Salt and pepper pork chops and brown in oil on both sides.
2. Sprinkle rice in a greased 9"x9" baking dish. Add orange juice.
3. Place pork chops over rice.
4. Pour chicken with rice soup over chops; cover. Bake for 20 minutes at 350 degrees.
5. Uncover and bake for 10-15 minutes longer or until meat juices run clear and rice is tender.

Notes (1st time we had this): This recipe is adapted from a recipe found here. I did only 2 pork chops (they were big) and had a hard time fitting them in the pan. It may be a good idea to use a bigger dish. There was no temperature given in the original recipe, so I baked the chops at 350 degrees. I had a difficult time getting the rice to cook, which may have been because of the pan size or the temperature. If you wanted to skip buying a can of chicken and rice soup, you could probably just use chicken broth or stock instead. John and I both enjoyed the flavor of the rice. It was a nice change.

Notes (2nd time):  Instead of using a can of chicken with rice soup, Brittany made the rice on the stove, using 1 cup chicken broth and 2 cups orange juice and 1 1/2 cups uncooked rice. She also added a little butter and some orange zest at the end.  It turned out a lot better.

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