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Pork Chop Skillet Meal


6 Thin Breakfast Chops OR
4 Pork Chops OR
3 Chicken Breasts, Halved
6 T Vegetable Oil
1-1/4 C Water
2/3 C Uncooked Brown Rice
1 Small Onion, Chopped
1 t Salt, Divided
1 Can Corn, Drained
1 Can Diced Tomatoes with Green Chilies, Drained
¼ t Pepper

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.

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