Pork Chop Dinner with Rice and Veggies
6 pork boneless loin chops, 1/2 inch thick (1 1/4 pounds)
2 cans (10 3/4 ounces each) condensed reduced-fat cream of
mushroom soup
1 bag (1 pound) frozen baby peas, carrots, pea pods and corn,
thawed and drained
1 can (14 ounces) ready-to-serve chicken broth
2 cups uncooked instant brown rice
1. Spray 12-inch nonstick skillet with cooking spray; heat over
medium heat. Cook pork in skillet about 5 minutes, turning once,
until brown. Remove pork from skillet; keep warm.
2. Heat soup, vegetables and broth to boiling in same skillet,
stirring occasionally. Stir in rice; reduce heat. Cover and
simmer 5 minutes
3. Top with pork. Cover and simmer about 5 minutes longer or
until pork is slightly pink in center and rice is tender.
Serves 6