Pork chop skillet meal
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Pork chops; 1/2 inch thick | |
| 2 | tablespoons | Vegetable oil |
| 1¼ | cup | Water |
| ⅔ | cup | Uncooked long grain rice |
| ½ | cup | Chopped onion |
| 1 | teaspoon | Salt; divided |
| 1 | 11 oz can whole kernel corn; drained | |
| 1 | 14.5 oz can diced tomatoes; undrained | |
| ¼ | teaspoon | Pepper |
Directions
In a large skillet, brown chops in oil; drain. Remove chops. Combine water, rice, onion and ½ tsp of the salt in the skillet. Place pork chops over rice mixture; top with corn and tomatoes. Sprinkle with pepper and remaining salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until pork and rice are tender. Let stand 5 minutes before serving.
Recipe by: Quick Cooking - Premiere Issue Posted to EAT-L Digest by The Taillons <taillon@...> on Jan 24, 1998