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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I like this skillet dinner because it`s quick , but mostly because it`s really good. Served over brown rice or whole grain noodles, it is healthier than most comfort food dinners. I like this dinner because it a meal in 30 min. I fix this a lot because my family ask for it and it does not cost a lot to feed 6 people. With a salad and fruit it`s a good meal. Ingredients:
3 cups instant brown rice |
2 teaspoons canola oil |
6 boneless pork loin chops (6 ounces each) |
1 small onion, sliced |
1 cup canned diced tomatoes |
1 cup reduced-sodium beef broth |
1 tablespoon dried parsley flakes |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon dried basil |
1/8 teaspoon dried oregano |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 cup water |
Directions:
1. Cook rice according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, heat oil over medium-high heat. Brown pork chops on both sides. Remove from the pan.
2. Cook and stir onion in drippings over medium-high heat until tender. Stir in the tomatoes, broth, parsley and seasonings. Bring to a boil. Return pork to skillet. Reduce heat; simmer, covered, for 6-8 minutes or until a thermometer inserted in pork reads 145°.
3. Remove pork to a serving plate. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over pork; serve with rice. Yield: 6 servings.
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