Instructions: 1. In 10-inch skillet over medium-high heat, in hot oil, cook chops 10 minutes or until browned on both sides. Remove; set aside.

2. In same skillet, combine rice and onion; cook 3 minutes or until lightly browned, stirring constantly.

3. Gradually stir in broth, orange juice and 2 tablespoons of chopped parsley. heat to boiling. Return chops to skillet. Reduce heat to low.

Cover; cook 20 minutes or until liquid is absorbed and chops are no longer pink.

4. To serve, top each chop with orance slice and sprinkle remaining 1 tblespoon chopped parsley over orange slices. You may also sprinkle 1/4 cup lightly salted cashews, coarsely chopped, over the orange slices. Garnish with parsley sprigs if desired. 4 Servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.