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Prep Time20min
Total45min
Servings2
Ingredients10
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Ingredients
2
tablespoons butter
2
(3/4-inch) bone-in pork loin chops (7 to 8 oz each), trimmed
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1/2
cup thinly sliced yellow onion
1
clove garlic, finely chopped
1
cup Progresso™ chicken broth (from 32-oz carton)
1/4
cup heavy whipping cream
1/2
cup uncooked regular white rice
2
tablespoons chopped fresh Italian (flat-leaf) parsley leaves
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Instructions
Step
1
In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Rub pork chops with 1/4 teaspoon of the salt and the pepper. Add pork to skillet; cook 4 to 6 minutes, turning once, until brown on both sides. Using tongs, transfer to plate.
Step
2
Add remaining 1 tablespoon butter to skillet; melt over medium heat. Add onion and remaining 1/4 teaspoon salt. Cook 2 to 3 minutes, stirring frequently, until onion softens. Stir in garlic. Stir in broth and whipping cream; heat to boiling. Stir in rice; return to boiling.
Step
3
Place pork over rice. Reduce heat to low; cover and simmer 20 to 25 minutes or until most of liquid is absorbed, pork is no longer pink and meat thermometer inserted in center reads at least 145°F. Sprinkle with parsley.
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Opt for thicker pork chops (at least 3/4-inch chops), if possible.
Like it hot? Sub crushed red pepper flakes for the ground black pepper.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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