Pork Chop Dinner with Rice and Veggies

Pork Chop Dinner with Rice and Veggies

Dinner’s on the table in less than 30 minutes. Serve it with ease from the same skillet you cooked it in!

Prep Time



Total Time






pork boneless loin chops, 1/2 inch thick (1 1/4 lb)
cans (10 3/4 oz each) condensed reduced-fat cream of mushroom soup
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)
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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Pick your family’s favorite vegetables! Any frozen vegetable combination will work just fine.
Serve With
Finish off this quick meal with a colorful coleslaw made by stirring cubed unpeeled red apple into purchased coleslaw. Add crusty hard rolls for hearty appetites.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 115 ),
  • Total Fat 13 g
    • (Saturated Fat 4 g,),
  • Cholesterol 70 mg;
  • Sodium 1160 mg;
  • Total Carbohydrate 53 g
    • (Dietary Fiber 5 g,
  • Protein 31 g;
Percent Daily Value*:
    • 3 Starch;
    • 1 Vegetable;
    • 3 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.