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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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I couldn't wait for dinner when my grandmother prepared this delicious pork chop dish topped with colorful vegetables, says Shirley Hulin of Los Osos, California. Now I fix it for my family—it's one of the meals regularly requested by my husband. Ingredients:
2 medium onions, thinly sliced |
2 garlic cloves, minced |
1 tablespoon olive oil |
6 boneless pork loin chops (3/4 inch thick and 4 ounces each) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup water |
1 can (28 ounces) diced tomatoes, undrained |
1 package (10 ounces) frozen corn |
3 small zucchini, thinly sliced |
4 cups hot cooked rice |
Directions:
1. In a large nonstick skillet, saute onions and garlic in oil for 2-3 minutes. Add the pork chops; brown on both sides and sprinkle with salt and pepper. Remove chops and onions with a slotted spoon; keep warm. Add water to drippings; bring to a boil, scraping any browned bits from pan. Return chops and onions to pan; add the tomatoes. Bring to a boil. Reduce heat cover and simmer for 25-30 minutes or until meat is tender.
2. Stir in corn and zucchini; cover and simmer for 10-15 minutes longer or until the vegetable are tender. Serve over rice. Yield: 6 servings.
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