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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From Sheldon, Iowa, Linda Anderson jots, My delicious meal-in-one is so colorful, with corn and tomatoes topping off the pork chops. The rice cooks right along with everything else. Ingredients:
4 pork chops (1/2 inch thick) |
2 tablespoons vegetable oil |
1-1/4 cup water |
2/3 cup uncooked long grain rice |
1/2 cup chopped onion |
1 teaspoon salt, divided |
1 can (11 ounces) whole kernel corn, drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/4 teaspoon pepper |
Directions:
1. In a large skillet, brown chops in oil; drain. Remove chops. Combine water, rice, onion and 1/2 teaspoon 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. Yield: 4 servings.
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