Now that spring is going strong, I want to be outside until the last possible ray of sunlight is peeking over the horizon. That means little time for dinner prep before my hubby appears hungry from his day. Plus, now the son is practicing soccer at least two nights a week so sometimes time is even shorter.
This is a great recipe I've used for years. You can add an extra chop if you have an extra mouth to feed. You can use ground beef if you're really short on time. Remember, you already have a pound cooked and ready to go in the freezer!
Pork Chop Skillet
4 pork chops (1/2 in thick) -you can add or take away as needed, this makes a great leftover lunch. I use boneless
1 T oil or Pam spray
1 1/4 Cup water
2/3 Cup uncooked long grain rice- brown works but takes a little longer to cook
1/2 cup chopped onion
1 t salt- may omit
1 cup frozen corn or 1 can drained
2 cups coarsely chopped cabbage
1 can diced tomatoes, undrained
1/4 teaspoon pepper
1/4 teaspoon garlic powder to taste
In a large skillet brown both sides of the chops in oil or pam. Drain and remove chops into lid of pan for a moment. Combine water, rice, onion and 1/2 teaspoon salt in skillet. Place chops over rice mixture, top with corn, cabbage, tomatoes. sprinkle with pepper and garlic powder. Bring to a boil, reduce heat to simmer and cover. simmer for 20-25 minutes until rice is tender. Let stand 5 minutes before serving.
Very quick and easy! Save the leftover rice and tomato mixture as a starter for stew! If you have any leftovers!
Get back outside and enjoy the sun!