MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Sunshine Stuffed Pork Chops
Categories: Ftf, Dam, Main dish
Yield: 4 Servings
MMMMM----------------------RICHARD SIMMONS---------------------------
MMMMM------------------FAREWELL TO FAT COOKBOOK-----------------------
1 cl Garlic;peeled, cut in half
4 Centercut pork chops,on bone
;about 6 oz each, trimmed
1/2 ts Each ground pepper & paprika
Non-stick olive oil spray
1/4 c Orange marmalade
14 oz Chicken broth; fat free
;reduced sodium (one can)
1/2 c Onion; diced
2 tb Grated orange zest
1/4 ts Salt
1/4 c Orange juice; fresh squeezed
1 c Rice, uncooked-not converted
Prep: 10 minutes
Bake: 325 degrees for 35 minutes
1) Preheat oven to 325 degrees. Rub garlic all over chops. Discard
garlic. In small cup, mix pepper and paprika. Rub all over chops.
2) Coat large ovenproof skillet with cooking spray. Heat over
medium-high heat. Add pork chops. Cook one minute per side or until
browned.
3) Remove chops from pan. Spread marmalade on one side of each pork
chop. Set aside.
4) Add broth to skillet and heat. Add onion, orange zest, and salt.
When mixture comes to a boil, add orange juice and rice. Cover.
5) Bake rice in oven 10 minutes.
6) Place pork chops, marmalade side up, on top of rice. Cover and bake
another 25 minutes or until rice is tender, liquid has been absorbed,
and chops are cooked through.
"This recipe has a triple hit of sunny orange flavor - orange zest,
orange juice and orange marmalade. That's why I call them sunshine
chops. So if it's a gray day and you're feeling gloomy, just let the
sun shine in - think of me and fix these pork chops. But be warned:
You'll need sunglasses."
DAM/FM counts (apx)
starch 1, protein 4, extra 1
Typed for MealMaster by Susan Grabowski December 26, 1999
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