Comida Kraft
Recipe Box

Simply Glazed Pork Chop Dinner

Simply Glazed Pork Chop Dinner is rated 3.9375 out of 5 by 48.
Prep Time
10
min.
Total Time
30
min.
Servings

4 servings

One bite of these lightly glazed, moist pork chops will have your family hooked - line and sinker!

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What You Need

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Make It

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  • Bring broth to boil in medium saucepan on medium-high heat; stir in rice. Cover. Reduce heat to medium-low; simmer 3 min. Add broccoli; stir. Cover; simmer an additional 2 min. Remove from heat; let stand 5 min. or until broth is completely absorbed.
  • Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chops; cook 4 min. on each side or until lightly browned on both sides and cooked through (160°F). Remove from skillet; cover to keep warm.
  • Add dressing, orange juice and syrup to skillet. Bring to boil on medium-high heat; cook 3 min. or until sauce is reduced by one half. Serve chops and rice drizzled with the sauce; sprinkle with almonds.

How to Brown Chops

For even browning, ensure good contact with heat source by pressing meat onto surface of skillet with spatula.

Substitute

Substitute boneless chops for bone-in pork chops.

Servings

  • 4 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 3 Starch
  • 1 Vegetable
  • 4 Meat (L)

Nutrition Bonus

The broccoli in this easy to prepare dinner is a good source of both vitamins A and C.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 480
Total fat 12g
Saturated fat 3.5g
Cholesterol 75mg
Sodium 540mg
Carbohydrate 55g
Dietary fiber 4g
Sugars 17g
Protein 36g
% Daily Value
Vitamin A 35 %DV
Vitamin C 45 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Very tasty! Very tasty! I did make some changes though after reading some of the reviews. I cooked white rice with chicken broth. I stir fried broccoli with onions and garlic then mixed it in with the cooked rice. Browned center-cut chops then simmered it in some chicken broth til done. Then took them out. Added the dressing, OJ, and a dash of maple syrup to the juice in pan and brought to boil. To thicken, I added some cornstarch with water. I cooked this for a friend and she thoroughly enjoyed it and took the leftovers to work. The sauce is very yummy over the chops and rice mix! Thank you for the recipe!
Date published: 2007-09-12
Rated 3 out of 5 by from I agree the cooking times may have been off a bit, but maybe I used a thicker pork chop. I agree the cooking times may have been off a bit, but maybe I used a thicker pork chop. I also used boneless & it was delicious. I basted the chops with a little of the sauce while they were frying & it was great, but I too might marinate them next time before hand. I thought the sauce got real thick too, next time I might add more liquid - oj, water, etc. The brown rice did not thrill me, but maybe it wasnt cooked long enough, it was rubbery or chewy or something. Overall, I would make again, quick & easy. Thanks Kraft!!
Date published: 2006-10-06
Rated 5 out of 5 by from Well - I hope this time my comments will make it to print. Well - I hope this time my comments will make it to print. I made this last week (chops, sauce & almonds only) and it was wonderful. I had Russian (similar to Catalina) on hand and it worked wonderfuly and is soooo tasty. I picked up some Catalina and will be making it again tonight. I also used boneless chops - my husband wants it once a week now. The sauce did reduce quickly, but can be easily loosened up with a splash more OJ. Regards from New London, CT
Date published: 2006-09-14
Rated 5 out of 5 by from I made this recipe once for my husband right before he deployed to Iraq. I made this recipe once for my husband right before he deployed to Iraq. I then made it for my family. While my husband was deployed when we'd talk I would hear from time to time "I sure do miss those pork chops you made, I want that again when I return home." When I re-invited my family over for dinner my brother would ask, "Are you making those pork chops again?" This recipe was just simple and delicious...I've recommended it to everyone that I know!
Date published: 2008-04-10
Rated 5 out of 5 by from I loved this meal! I loved this meal!! I made it for me and my husband. I made the same amount of sauce as the recipe calls for but only made 2 chops. And I used frozen California veggies (cauliflower, carrots and broccoli) instead of just broccoli. The sauce is what makes this recipe, it was delicious. I loved that it tased as strong as it smelled. I have recommended it to all of my friends!!
Date published: 2006-10-07
Rated 3 out of 5 by from The porkchops and the sauce cooked well, however the time for the rice and broccoli to cook together... The porkchops and the sauce cooked well, however the time for the rice and broccoli to cook together was not long enough. I recommend cooking the broccoli seperate from the rice and adding in after rice is cooked through. I also doubled up on the ingredients for the sauce. I would have to say overall the dish was good.
Date published: 2006-09-18
Rated 5 out of 5 by from Hola a todos, well I was so happy to find this my husband is going to love this when he get back... Hola a todos, well I was so happy to find this my husband is going to love this when he get back home he is in Iraq and im trying to get all the recipe from u guys so i can make a great food when he get here.....this recipe look easy to make and look so good thank you for all the help............wonderful food grancias
Date published: 2006-09-19
Rated 4 out of 5 by from I did not have the syrup on hand so I used honey instead. I did not have the syrup on hand so I used honey instead. It was delicious! I also added chopped portabella mushrooms to the rice. It looks and tastes very impressive, especially with the ease of preparation involved. Will certainly make again for my family and for guests.
Date published: 2006-09-22
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