MENU
  • Print
    44
  • Save
    15
  • Pinterest
    2
  • Email
    4
  • Facebook
    5

Pork Chop Dinner with Rice and Veggies

Pork Chop Dinner with Rice and Veggies
  • Prep 5 min
  • Total 25 min
  • Servings 6

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

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

Steps

Hide Images
  • 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment