A classic, easy and quick one-skillet dish, perfect for weeknights. The orange and ginger glaze is a tasty treat with a bit of a twist. A go-to recipe when dinner must be on the table in minutes.
Using a bone-in pork chop for this dish adds a wonderful flavor, although a boneless chop can, of course, also be used.
Adding a simple salad completes this quick weeknight and budget-friendly menu.
1 tablespoon olive oil
4 bone-in pork chops, 3/4-inch thick
1 medium sweet onion, chopped
1 1/2 cups uncooked long grain rice
1 can chicken broth
1 cup orange juice
1 tablespoon orange zest
1 garlic, minced
1 tablespoon fresh ginger, minced (or 1/2 teaspoon ground ginger)
1/2 teaspoon cumin
1/2 teaspoon coriander
1 cup kale, chopped
Fresh Orange Slices
salt and freshly cracked pepper to taste
Heat oil in a 12-inch skillet over medium-high heat. Add pork chops and cook until well browned on both sides.
In a glass measure, whisk together chicken broth, orange juice, zest, garlic, ginger, cumin, and coriander. Set aside.
Remove the chops from the skillet and set aside. Add the onion and rice to the skillet, stirring until the rice begins to brown. Stir in the liquid broth mixture.
Nestle the pork chops back into the rice mixture and sprinkle with chopped kale. Bring to a boil.
Reduce heat to a low simmer, cover and cook for 20 minutes, or until pork chops are cooked through and the rice is tender.
Garnish with orange slices.