Tuesday, February 25, 2014

Orange Pecan Pork Chops with Rice Pilaf Recipe

Orange Pecan Pork Chops with Rice Pilaf is an easy one pan meal that is brimming with flavor and color.

1 (5 to 7 ounce) package of rice pilaf mix
1/2 cup of chopped pecans
1 shallot, finely chopped
1 cup freshly squeezed orange juice
3/4 cup of chicken broth
1 tablespoon of butter
4 (1 inch thick) center cut pork chops
Salt and pepper to taste

1 cup small broccoli florets
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees Fahrenheit. In a 9" square pan, place rice pilaf mix, pecans, and shallot (add optional broccoli florets now). In small saucepan, combine seasoning packet from rice mix, orange juice, chicken broth, and butter.

Bring mixture to a boil and pour over ingredients in pan. Top with the pork chops, sprinkle with salt and pepper, and cover tightly with foil.

Bake at 350 degrees Fahrenheit for 40 to 50 minutes or until pork chops register 145 to 150 degrees Fahrenheit (pierce to center with a meat thermometer) and the rice mixture is tender.

You can brown the pork chops first if you'd like; reduce the cooking time to 35 to 45 minutes until pork registers 145 to 150 degrees Fahrenheit.

When choosing the shredded cheddar cheese option. Sprinkle cheese over dish just before serving.

Serves 4

Tested with both the Knorr 5.3 ounce Rice Sides Rice Pilaf and Rice-A-Roni Rice Pilaf 7.2 ounce box package.

Yes, you can replace the pork chops with one pound of chicken breast meat cut into 1 inch cubes for a healthier alternative.

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Presented By:
Sunburst Packing Co.
180 South “E” Street
Porterville, CA  93257

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