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Pork Chop Dinner with Rice and Veggies

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Pork Chop Dinner with Rice and Veggies
  • Prep 5 min
  • Total 25 min
  • Servings 6
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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!
Updated Oct 23, 2008

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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Pick your family’s favorite vegetables! Any frozen vegetable combination will work just fine.
  • tip 2
    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

430 Calories, 13 g Total Fat, 31 g Protein, 53 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
115
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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