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Pork Chop Veggie Medley

Pork Chop Veggie Medley
"I couldn't wait for dinner when my grandmother prepared this delicious pork chop dish topped with colorful vegetables," says Shirley Hulin of Los Osos, California. "Now I fix it for my family—it's one of the meals regularly requested by my husband."
6 ServingsPrep: 5 min. Cook: 45 min.

Ingredients

  • 2 medium onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 6 boneless pork loin chops (3/4 inch thick and 4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 package (10 ounces) frozen corn
  • 3 small zucchini, thinly sliced
  • 4 cups hot cooked rice

Directions

  • In a large nonstick skillet, saute onions and garlic in oil for 2-3
  • minutes. Add the pork chops; brown on both sides and sprinkle with
  • salt and pepper. Remove chops and onions with a slotted spoon; keep
  • warm. Add water to drippings; bring to a boil, scraping any browned
  • bits from pan. Return chops and onions to pan; add the tomatoes.
  • Bring to a boil. Reduce heat cover and simmer for 25-30 minutes or
  • until meat is tender.
  • Stir in corn and zucchini; cover and simmer for 10-15 minutes longer
  • or until the vegetable are tender. Serve over rice. Yield: 6
  • servings.
© Taste of Home 2013

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Pork Chop Veggie Medley (continued)

Nutrition Facts: One serving (1 pork chop and 1 cup vegetable mixture with 2/3 cup rice) equals 418 calories, 9 g fat (3 g saturated fat), 62 mg cholesterol, 455 mg sodium, 52 g carbohydrate, 5 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013