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Pork Chop Skillet Dinner

Pork Chop Skillet Dinner

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Campbell's Kitchen

Golden pork chops simmer with rice and sauteed onion in an orange-laced sauce. This dish will disappear in minutes at the table!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



  1. Heat oil in skillet. Add chops and cook until browned.
  2. Add onion and rice and cook until rice is browned. Stir in broth, orange juice and 2 tablespoons parsley. Heat to a boil. Cover and cook over low heat 20 minutes or until done.
  3. Top with orange slices and sprinkle with remaining parsley.
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I changed this quite a bit according to what I had on hand: instead of one cup of orange juice, I used the juice from a can of mandarin oranges, some white wine, and some water; I also used roasted garlic chicken broth; and I added frozen french-cut green beans and mandarin oranges at the end. I also removed the chops after browning and sauteed the rice and onions together before adding the liquid and then returning the chops to the pan.


This is good...but I think the next time I make it, I'll use boneless pork chops. The rice was delicious and had a great flavor - I would never have thought of orange juice and chicken stock for cooking liquid, but it was just right. We had this for dinner with broccoli, French bread and a spinach salad - delicious and filling, and most importantly, very very good. Will make again.


The was fantastic! My pork chops did dry out a bit, so if I had to make any suggestions, it would be to remove the chops to a plate after browning and about 10 minutes before the rice is finished, put them back in the skillet to cook a little longer and rewarm. The rice tasted absolutely wonderful. I'll be making this one again, for sure! Thanks!