Serves: 4
Total Calories: 434
In a large skillet, brown pork chops in oil over medium-high heat drain and set aside. 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 to 25 minutes or until pork and rice are tender. Let stand 5 minutes before serving.
From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
This Pork Chops & Rice Skillet recipe is from the Gooseberry Patch: Country Quick & Easy Cookbook. Download this Cookbook today.
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