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Thursday, April 3, 2014

Orange Pork Chops and Rice

  • 4 T. Butter
  •  6 Pork Chops, with or without bone
  • 1 c. uncooked Instant Rice
  • 2 c. Orange Juice
  • 2 cans Cream of Chicken Soup
  • 1 t. Salt
  • 1/4 t. Pepper
In a large skillet, melt butter and brown pork chops on both sides, about 5 minutes.  Remove meat and add uncooked rice to skillet. Stir to coat rice well, then remove from heat.  Combine all ingredients in a crock pot and lay browned pork chops on top. Cover with lid and cook on high for 3-4 hours.  

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