Total Time
55mins
Prep 15 mins
Cook 40 mins

A fabulous dish I made one night. I am helping to take care of my grandmother and she has mentioned that she feels like she gets the same meals all the time so I decided to try something new. I reached for one of her old cookbooks (Pillsbury Kitchens' Cookbook, Copy. 1979) and found something to make with what I had available in the house, tweaking it a bit. The rice is divine with a tart but sweet flavor and the pork chops come out practically falling apart, I used boneless chops from the loin. I ommited the raisins and sherry but would welcome any feedback from those of you that decide to use them.

Ingredients Nutrition

  • 4 -6 pork chops, I used boneless loin chops
  • 34 cup uncooked white rice or 34 cup uncooked brown rice
  • 12 cup raisins, i didn't use
  • 1 teaspoon salt
  • 1 12 cups orange juice, I only used 1 cup
  • 12 cup water
  • 2 tablespoons dry sherry, if desired
  • 2 tablespoons honey

Directions

  1. Grease bottom of large skillet with small piece of pork fat.
  2. Brown chops and remove.
  3. Add remaining ingredients; arrange chops over top.
  4. Simmer covered over low heat, 30-40 minutes or until tender. if rice mixture becomes dry, add additional liquid; if too moist, remove cover for last 5-10 minutes of cooking.

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