Ingredients Jump to Instructions ↓

  1. 2 medium onions, thinly sliced

  2. 2 garlic cloves, minced

  3. 1 tablespoon olive oil

  4. 6 boneless pork loin chops (3/4 inch thick and 4 ounces each )

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon pepper

  7. 1/3 cup water

  8. 1 can (28 ounces) diced tomatoes, undrained

  9. 1 package (10 ounces) frozen corn

  10. 3 small zucchini, thinly sliced

  11. 4 cups hot cooked rice

Instructions Jump to Ingredients ↑

  1. Pork Chop Veggie Medley Recipe photo by Taste of Home In a large nonstick skillet, saute onions and garlic in oil for 2-3 minutes. Add the pork chops; brown on both sides and sprinkle with salt and pepper. Remove chops and onions with a slotted spoon; keep warm. Add water to drippings; bring to a boil, scraping any browned bits from pan. Return chops and onions to pan; add the tomatoes. Bring to a boil. Reduce heat cover and simmer for 25-30 minutes or until meat is tender.

  2. Stir in corn and zucchini; cover and simmer for 10-15 minutes longer or until the vegetable are tender. Serve over rice. Yield: 6 servings.


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