Dinner’s on the table in less than 30 minutes. Serve it with ease from the same skillet you cooked it in!
Pork Chop Dinner with Rice and Veggies
- Prep Time 5 min
- Total 25 min
- Servings 6
- Ingredients 5
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
Progresso Broth
Instructions
-
Step1Spray 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.
-
Step2Heat soup, vegetables and broth to boiling in same skillet, stirring occasionally. Stir in rice; reduce heat. Cover and simmer 5 minutes.
-
Step3Top with pork. Cover and simmer about 5 minutes longer or until pork is slightly pink in center and rice is tender.
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;Tips from the Betty Crocker Kitchens
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