Quick Glazed Pork and Rice Skillet

Quick Glazed Pork and Rice Skillet

Campbell's Kitchen 0

"This speedy skillet dish features browned boneless pork chops and rice simmered in a sweet and sour sauce made with Swanson® Chicken Stock, Dijon-style mustard and apricot preserves."

Ingredients 30 m {{adjustedServings}} servings 601 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 601 kcal
  • 30%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 79.3g
  • 26%
  • Protein:
  • 48 g
  • 96%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Cook the pork in a 12-inch nonstick skillet over medium-high heat until it's well browned on both sides. Remove the pork from the skillet.
  2. Stir the stock, 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.
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Reviews 6

  1. 7 Ratings


This was good and quick but not amazing. I did take another reviewers advice and cook the rice seperately and I think that helped. The sauce was good (hubby thought it was just a little too sweet). Thanks for the post.

1gdcowgrl gone

I'd give this recipe a 5 for flavor. I used my electric skillet. The ratio of rice to liquid is off, so I added about a cup of water. I used apricot/pineapple preserves. I followed the recipe, and the rice never got cooked all the way.In fact,it burnt to the bottom of the skillet and most of the liquid had cooked down so there wasn't much of a sauce. I recommend cooking the rice seprately. Other than that, this was really tasty. Served with a side of summer veggies(squash, zuccini,broccoli,cauliflower).


Really good flavor. Was nervous about using apricot and dijon, but it was good. I cut the pork into pieces and it was very tender. Thanks