Other Pork Chop Dinner with Rice and Veggies

Pork Chop Dinner with Rice and Veggies

Prep Time: 5 min Total Time: 25 min Makes: 6 servings 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

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    Default Pork Chop Dinner with Rice and Veggies

    Prep Time: 5 min
    Total Time: 25 min
    Makes: 6 servings

    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

    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.

    Substitution:
    Pick your family’s favorite vegetables! Any frozen vegetable combination will work just fine.

    Serve With:
    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.

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