Orange Pork Chops

[outsdr.livejournal.com]

Back in April, Christine posted a recipe for her favorite Orange Pork Chops. For various reasons, when I made these, I wasn't able to video tape, but I did take pictures (with the horribly crummy digital camera that's getting returned to Wal-Mart tonight!):

I found six lovely pork chops; while the recipe called for eight, these were so large I figured six would be sufficient. First I browned them:



Then I cooked the celery and onions. I think I overdid it on the celery:



I added the liquid and the rice. The recipe didn't specify instant or "cooked" rice, so I had some non-instant brown rice on hand, and I used that:



Next, it all went in my pan:



I added the lovely pork chops, and into the oven it went:



And then, later, it came back out!

Results:

Very tasty, but the rice hardly absorbed any of the liquid. I think I probably should have used instant white rice. The pork chops were tough as well, and the rice was still crunchy. I really should have left it in for about another 20 minutes, I think (The pork chops were pretty thick too). That would have softened up the chops. But it was still tasty, and easy to make, and I'll make it again one day, I'm sure!