Pork Chop Veggie Medley

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.

Stir in corn and zucchini; cover and simmer 10-15 minutes longer or until the vegetables are tender. Serve over rice.

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