Ingredients
4 pork chops (1/2 inch thick)2 tablespoons vegetable oil1-1/4 cup water2/3 cup uncooked long grain rice1/2 cup chopped onion1 teaspoon salt, divided1 can (11 ounces) whole kernel corn, drained1 can (14-1/2 ounces) diced tomatoes, undrained1/4 teaspoon pepper
Preparation
In a large skillet, brown chops in oil; drain. Remove chops. Combine water, rice, onion and 1/2 teaspoon salt in the skillet. Place pork chops over rice mixture; top with corn and tomatoes. Sprinkle with pepper and remaining salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until pork and rice are tender. Let stand 5 minutes before serving.
