THIS FAST SKILLET DISH FEATURES BROWNED BONELESS PORK CHOPS AND RICE SIMMERED IN AN EASY TO MAKE SWEET AND SOUR SAUCE ***SHARE***SHARE***SHARE*** COURTESY OF COOKING WITH CAMPBELLS CANADA. campbellskitchen/recipes/quick-glazed-pork-rice-skillet-51012?fm=recipereco_home **************************************************** (FREE, CLOSED Support Group) for encouragement, inspiration, motivation, recipes, fun & handy tips, DIY ideas and Chit Chat and much much more! ✻ღϠ₡ღ✻ https://facebook/groups/TheSkinnyonSuesHealthyNews/ What Youll Need 4 boneless pork chops, 3/4-inch thick each (about 1 pound) 3 cups Swanson® Chicken Broth or Swanson® Chicken Stock 3/4 cup apricot preserves or orange marmalade 1 tablespoon Dijon-style mustard 2 cups uncooked instant white rice How to Make It 1 Cook the pork in a 12-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides. Remove the pork from the skillet. 2 Stir the broth, preserves and mustard in the skillet and heat to a boil. Reduce the heat to low. Stir in the rice. Return the pork to the skillet. Cover and cook for 10 minutes or until the pork is cooked through and the rice is tender. (¯`✻´¯) `*.¸.*✻✿ ✻¸.* Changing Lives One Pound AT A Time *✻✿ ✻¸.¸.**✻✿ ✻¸.¸ ♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸ ✻ღϠ₡ღ✻ SHARE SHARE SHARE! ✻ღϠ₡ღ✻ send me Friend request, or follow me Sue Williamson Moschino I am always posting awesome stuff!** #recipes #yum #followme #amazing — with Kathy Colbert.
Posted on: Tue, 22 Oct 2013 12:33:12 +0000
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