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

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