Cooking Directions

• 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.

Ingredients

• 1 tablespoon olive oil
• 1.5 pounds bone-in pork chop, 3/4-inch thick (about 4 chops)
• 1 medium onion, chopped (about 1/2 cup)
• 1 cup uncooked 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 slice