Glazed Pork Chops
Kimberly Smith
ingredients
- 1 can chicken broth
- 2 cups Minute brown rice, uncooked
- 3 cups small broccoli florets
- 4 bone-in pork chops, 1/2-inch thick
- 1/4 cup Catalina dressing
- 1/4 cup orange juice
- 3 tbl maple syrup
- 2 tbl sliced almonds, toasted (optional)
directions
- 1
Bring broth to boil in medium saucepan on medium-high heat; stir in rice. Cover. Reduce heat to medium-low; simmer 3 minutes. Add broccoli; stir. Cover; simmer an additional 2 minutes. Remove from heat; let stand 5 minutes or until broth is completely absorbed.
- 2
Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chops; cook 4 minutes on each side or until lightly browned on both sides and cooked through (160 degrees F). Remove from skillet and cover to keep warm.
- 3
Add dressing, orange juice and syrup to skillet. Bring to boil on medium-high heat; cook 3 minutes or until sauce is reduced by half. Serve chops and rice drizzled with the sauce; sprinkle with almonds, if desired.
Source: Me
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