Pork Chop Skillet Meal Recipe

4 5 8
Publisher Photo

Pork Chop Skillet Meal Recipe

Read Reviews
4 5 8
Publisher Photo
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."
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min. + standing
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min. + standing

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

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.
Originally published as Pork Chop Skillet Meal in Quick Cooking May/June 1998, p59

Nutritional Facts

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

  • 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
  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.
Originally published as Pork Chop Skillet Meal in Quick Cooking May/June 1998, p59

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Reviews forPork Chop Skillet Meal

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dzm388 User ID: 724894 21756
Reviewed Oct. 11, 2014

"easy, quick, tasty. I used a whole 15 oz can of corn and stewed tomatoes smushed up a bit. I've had this recipe on file for 15 years and I can't believe I waited this long to make it. It was a winner for a quick weeknight meal!"

MY REVIEW
mileybrown User ID: 6052282 45819
Reviewed Sep. 13, 2011

"found the recipe bland and if I was to make it again I would have to spice it up...Husbans comment - "Its ok...you don"t have to make it agin"...that's a no!"

MY REVIEW
mar-vin User ID: 3931082 21683
Reviewed Jun. 21, 2011

"I made this recipe with one change. I used canned green beans instead of corn. delicious! I'll surely make it again."

MY REVIEW
beckworld User ID: 1937868 51364
Reviewed May. 29, 2011

"I made a few changes in mine. I used canned tomatoes with chilies to add spiciness and topped the dish with freshly chopped cilantro. The flavors were tasty and the pork tender. I will say that the rice was a bit more done than my household generally prefers, but all in all, a delicious dish."

MY REVIEW
steelerter User ID: 3391449 79411
Reviewed Dec. 8, 2010

"I added tomatoes and green chilies and salsa instead of the tomatoes, we like it a bit spicier. turned out a hit."

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