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Pork Chop Dinner with Rice and Veggies

 50 Ratings
20 Comments
  • Prep Time 5 min
  • Total Time 25 min
  • Servings 6
  • Save
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Dinner’s on the table in less than 30 minutes. Serve it with ease from the same skillet you cooked it in!

Ingredients

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

Directions

  • 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.

Expert Tips

Pick your family’s favorite vegetables! Any frozen vegetable combination will work just fine.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
Calories from Fat
115
% Daily Value
Total Fat
13 g
Saturated Fat
4 g
Cholesterol
70 mg
Sodium
1160 mg
Potassium
600 mg
Total Carbohydrate
53 g
Dietary Fiber
5 g
Protein
31 g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
14%
14%
Exchanges:
3 Starch; 1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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