Orange Chops And Rice Tango

1. 1

   Season chops with 1 envelope of broth, black pepper and ginger.

2. 2

   In large skillet, brown chops.

3. 3

   Remove chops and drain excess fat.

4. 4

   Stir in onion and saute lightly.

5. 5

   Stir in water, orange juice, catsup, brown sugar, dry mustard, salt and remaining chicken broth.

6. 6

   Bring to a boil.

7. 7

   Stir in rice and place chops on top.

8. 8

   Lower heat and simmer 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.