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Pork Chop Veggie Medley

Source: Taste of Home
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  6 Servings
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) frozen corn
3 small zucchini, thinly sliced
4 cups hot cooked rice
Pork Chop Veggie Medley Recipe at
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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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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