1 tablespoon olive oil or vegetable oil
4 bone-in pork chops, 3/4-inch thick (about 1 1/2 pounds)
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
1 cup orange juice
3 tablespoons chopped fresh parsley
4 orange slices
Heat the oil in a 10-inch skillet over medium-high
heat. Add the pork and cook until well
browned on both sides.
Add the onion and rice to the skillet and cook and stir
until the rice is browned. Stir in the broth, orange juice and 2 tablespoons
parsley and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the
pork is cooked through and the rice is tender.
Top with the orange
slices and sprinkle with the remaining parsley
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