Pork Chop Dinner with Rice and Veggies

 

6

pork boneless loin chops, 1/2 inch thick (1 1/4 lb)

2

cans (10 3/4 oz each) condensed reduced-fat cream of mushroom soup

1

bag (1 lb) frozen baby peas, carrots, pea pods and corn, thawed and drained

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

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.