PORK CHOP ORANGE SKILLET DINNER

Believe it or not, I know how to cook.  Vince can attest to that.  Okay, that doesn't sound fair.  LOL.  Seriously, I may not look domesticated enough but I can do things in the kitchen that go beyond turning the oven on ;)

My latest concoction is Pork Chop Orange Skillet Dinner.  I got the original recipe from a Campbell's can label but I did modifications to add more flavor and better suit me and my husband's taste ;)  Usually when I modify a recipe or come up with my own, Vince would remind me to take note of the measurements so I can share it, but I tend to be lazy to use actual measuring cups and spoons much more record them one by one, so I just "buhos buhos" the ingredients and "tantya tantya" the "timpla" until it turns out great or disaster.  Hence, the term "pacham" for pachamba or "nilafaz" for nilafaztangan depending on the level of edibility of the dish.  Haha!

Anyway, in case anybody's interested to try my version of Pork Chop Orange Skillet Dinner, here's what I came up with:

4 pieces of pork chop bone-in 3/4-inch thick
1 cup of uncooked rice
4 cups of orange juice
1 can of Campbell's condensed chicken broth (10.5 ounce)
3 tablespoons chopped parsley
2 tablespoons olive oil or cooking oil
1 orange, sliced
1 medium onion, chopped
salt
ground black pepper
red chili powder
sugar

1.  Season pork chops with salt, ground black pepper and red chili pepper powder.
2.  Marinate seasoned pork chops with 2 cups of orange juice for 10 to 15 minutes.
3.  Heat oil in skillet (or wok) over medium-high meat.
4.  Add pork chops and cook until well browned on both sides.
5.  Add marinade into skillet and simmer until reduced.
6.  Add onion and rice to skillet and cook and stir until rice is browned.
7.  Stir in chicken broth, orange juice, and parsley and heat to boil.
8.  Reduce heat to medium-low.
7.  Add salt and sugar to taste.  May also add water and/or more orange juice as desired for flavor and consistency.
8.  Cover and cook for 20 minutes or until pork is cooked through and rice is tender.
9.  Top with orange slices and sprinkle with parsley.

10.  Serve with a smile :)

There you go!   Vince and I really liked this dish, so I encourage you to try this.   I passed on this recipe to my ex-coworker and she told me hers turned out great and that her husband loved it too ;)

*******************************************************************

For more foodie stuff, please visit:  GASTRONOMY MONDAY

*******************************************************************

My share for:

*******************************************************************