Pork Chop Skillet Dinner


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Great recipe for when you don't want to turn on the oven, but still want good, hot food.

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  • 1 Tbs. olive oil or vegetable oil
  • 4 pork shoulder chops, 3/4" thick
  • 1 medium onion, chopped
  • 1 C. uncooked regular long-grain white rice
  • 1 can Campbell's Condensed Chicken Broth
  • 1 C. orange juice
  • 3 Tbs. chopped fresh parsley
  • 4 orange slices

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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 Tbs. 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.

Yield: 4 servings

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