Quick Glazed Pork and Rice Skillet Recipe - Allrecipes.com
Quick Glazed Pork and Rice Skillet Recipe
  • READY IN 30 mins

Quick Glazed Pork and Rice Skillet

Recipe by  

"This speedy skillet dish features browned boneless pork chops and rice simmered in a sweet and sour sauce made with Swanson® Chicken Stock, Dijon-style mustard and apricot preserves."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    25 mins
  • READY IN

    30 mins

Directions

  1. Cook the pork in a 12-inch nonstick skillet over medium-high heat until it's well browned on both sides. Remove the pork from the skillet.
  2. Stir the stock, preserves and mustard in the skillet and heat to a boil. Reduce the heat to low. Stir in the rice. Return the pork to the skillet. Cover and cook for 10 minutes or until the pork is cooked through and the rice is tender.
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Reviews More Reviews

Most Helpful Positive Review
Jun 03, 2009

This was good and quick but not amazing. I did take another reviewers advice and cook the rice seperately and I think that helped. The sauce was good (hubby thought it was just a little too sweet). Thanks for the post.

 
Most Helpful Critical Review
Feb 18, 2013

I had to make this over completely because I didn't have the correct ingredients. I used peach pie filling instead of the apricot jam. I also cooked the rice seperately since the comments indicated this might be a good idea. So I pilaffed the rice and added a garlic sesame mixture I had from the spice section. Does this look anything like the original recipe? Guess not, but, it gave me a good idea to start with so I could get dinner on the table.

 

7 Ratings

May 28, 2009

I'd give this recipe a 5 for flavor. I used my electric skillet. The ratio of rice to liquid is off, so I added about a cup of water. I used apricot/pineapple preserves. I followed the recipe, and the rice never got cooked all the way.In fact,it burnt to the bottom of the skillet and most of the liquid had cooked down so there wasn't much of a sauce. I recommend cooking the rice seprately. Other than that, this was really tasty. Served with a side of summer veggies(squash, zuccini,broccoli,cauliflower).

 
Feb 25, 2009

Really good flavor. Was nervous about using apricot and dijon, but it was good. I cut the pork into pieces and it was very tender. Thanks

 
Apr 27, 2009

The pork had no flavor and the rice was soggy.

 
Jan 15, 2013

This recipe has an amazing flavor. I just used the ingredients and didn't really follow the directions. I made the rice by the box directions substituting chicken broth for water. I flash fried the pork (about 5 mins on each side) and seasoned them well. Then I used chicken broth, preserves, and mustard to make a sauce. Brought that to a boil then added the pork and let it simmer in the sauce till the meat was cooked all the way through. Finished by mixing it all together. The sauce had an amazing flavor and the meat was very tender! I would try adding some veggies to make it more of a stir fry but a very good starter recipe!

 

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Nutrition

  • Calories
  • 601 kcal
  • 30%
  • Carbohydrates
  • 79.3 g
  • 26%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 48 g
  • 96%
  • Sodium
  • 572 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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