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Easy Broccoli & Pork Chop Dinner

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“My dh loves pork chops, me not so much. This is one recipe that we both agree on, the pork chop is moist and tender with a delicious sauce. Its quick and easy and is a great week day meal.”

Ingredients Nutrition

  • 283.49 g chicken broth
  • 354.88 ml rice, minute, uncooked
  • 709.77 ml broccoli florets, small
  • 59.14 ml onion, sweet, finely chopped
  • 4 pork chops, bone it
  • 59.14 ml Catalina dressing
  • 59.14 ml orange juice, fresh squeezed
  • 2.46 ml orange zest, fine
  • 44.37 ml maple syrup, pure
  • 29.58 ml almonds, sliced toasted (optional)


  1. Add broth to a pot and bring to a boil at medium high heat, then stir in the rice, cover and lower heat to medium low, simmer  for 3 - 4 minutes.
  2. Next add the broccoli and sweet onion, stir, cover and simmer for 2 more minutes.
  3. Remove from heat and let stand covered, for 5 minutes or until the broth is completely absorbed.
  4. Place a large cooking pan on medium heat and add a little oil, add the pork chops and cook 4 minutes per side until lightly browned and cooked through.
  5. Remove the pork chops from the pan, cover and keep warm.
  6. Add the catalina dressing, orange juice, orange zest and maple syrup to the pan, bring to a boil, cooking for 3 minutes or until sauce is reduced by half.
  7. Serve chops over the rice and drizzle with the sauce and garnish with almonds if using.

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