2 tbsp. vegetable oil
1-1/4 cups water
2/3 cup uncooked long grain rice
1/2 cup chopped onion
1 tsp. salt, divided
1 can (11 oz.) whole kernel corn, drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 tsp. pepper
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| PORK CHOP SKILLET MEAL | ||
| Yields about 4 servings | ||
| 4 pork chops (1/2-in. thick) 2 tbsp. vegetable oil 1-1/4 cups water 2/3 cup uncooked long grain rice 1/2 cup chopped onion 1 tsp. salt, divided 1 can (11 oz.) whole kernel corn, drained 1 can (14-1/2 oz.) diced tomatoes, undrained 1/4 tsp. pepper |
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| In a large skillet, brown chops in oil; drain. Remove chops. Combine water, rice, onion and 1/2 tsp. 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. | ||