- Special Pricing
- 2 medium onions, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon olive oil or canola oil
- 6 boneless pork loin chops (3/4 inch thick and 4 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup water
- 1 can (28 ounces) diced tomatoes, undrained
- 1 package (10 ounces) frounceen corn
- 3 small zucchini, thinly sliced
- 4 cups hot cooked rice
In a large nonstick skillet, sauté onions and garlic in oil for 2 to 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 to 30 minutes or until meat is tender.
Stir in corn and zucchini; cover and simmer 10 to 15 minutes longer or until the vegetables are tender. Serve over rice.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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