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Pork Chop Skillet Meal

Total Time

Prep: 10 min. Cook: 25 min. + standing

Makes

4 servings

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.

Nutrition Facts

1 each: 407 calories, 14g fat (3g saturated fat), 54mg cholesterol, 966mg sodium, 40g carbohydrate (8g sugars, 4g fiber), 26g protein.

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