Quick Glazed Pork and Rice Skillet

It has been awhile since I've made a nice, simple, 1 dish meal. This recipe from Swanson came together quickly and had a nice flavor to it. (not to mention the added bonus of only one dish to clean up after wards)

4 boneless pork chops, 3/4-inch thick each (about 1 pound)
3 cups Swanson® Chicken Stock
3/4 cup apricot preserves or orange marmalade
1 tbsp. Dijon-style mustard
2 cups uncooked instant white rice

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.
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.
Serves 4.