Quick Glazed Pork & Rice Skillet

Apricot preserves and a touch of Dijon give these chops a savory quality
that tastes more complex than it is to make. Try this preparation with
chicken breasts too!

Quick Glazed Pork & Rice Skillet
from Campbell's Kitchen

Prep Time: 5 min.
Cook Time: 25 min.

4 boneless pork chops, 3/4-inch thick *each* (about 1 pound)
3 cups Swanson® Chicken Stock
3/4 cup apricot preserves * or* orange marmalade
1 tablespoon Dijon-style mustard
2 cups *uncooked* instant white rice

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.
Makes: 4 servings.

Kitchen Clip
                              Serve these glazed pork chops with sugar snap peas and sliced
carrots that have been cooked with minced garlic and a pinch of crushed
red pepper flakes.
Received on Tue Aug 31 23:39:57 2010