Easy Broccoli & Pork Chop Dinner

READY IN: 30mins
Recipe by Baby Kato

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.

Top Review by Crafty Lady 13

Excellent pork chop dish. I don't have minute rice, so I cooked long grain rice in my rice cooker with the chicken broth. I sauteed the onion and steamed the broccoli and added it to the rice. To make it more diabetic friendly, I used sugar-free honey substitute in place of the maple sugar. I also added a little crushed red pepper flake. Tender, juicy, flavorful pork chops on top of a bed of delicious rice. I will be making this often. Made for December 2012 Aus/NZ Swap.

Ingredients Nutrition

  • 10 ounces chicken broth
  • 1 12 cups rice, minute, uncooked
  • 3 cups broccoli florets, small
  • 14 cup onion, sweet, finely chopped
  • 4 pork chops, bone it
  • 14 cup Catalina dressing
  • 14 cup orange juice, fresh squeezed
  • 12 teaspoon orange zest, fine
  • 3 tablespoons maple syrup, pure
  • 2 tablespoons 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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