Brazilian Pork Chops

From 1 orange, grate 3/4 teaspoon peel and squeeze juice (you should have between 1/3 and 1 cup juice); cut remaining orange into wedges for garnish.

Heat nonstick 12-inch skillet over medium-high heat until hot. Add pork chops and sprinkle with 1/8 teaspoon coarsely ground black pepper. Cook chops 6 minutes or until lightly browned on both sides, turning once. Transfer chops to plate; keep warm.

Reduce heat to medium. To same skillet, add onion, 1/4 cup water, and 1/4 teaspoon salt. Cook onion 10 minutes or until tender and golden, stirring occasionally. Add orange peel and cook 30 seconds. Add bean-and-rice mix and prepare according to package directions, using orange juice plus enough water to equal amount of liquid called for in directions. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 15 minutes.

Tuck pork chops into rice mixture in skillet and cook, covered, 10 minutes longer or until rice is tender and chops just lose their pink color inside.

To serve, garnish with orange wedges and sprinkle with chopped cilantro.