Salsa Pork Chops and Rice

By EdieK

This one pot meal requires no chopping and is sure to be a hit with the cook and the rest of the family. Have zesty salsa and your favorite frozen vegetables on hand and this dish can be ready in no time.

Cooking Tip:
To use brown rice in place of white, cook in boiling water for 10 min. Drain well and add to skillet as directed in step 1.

For the Adventurous:
Replace pork chops with 1 lb (500 g) pork tenderloin cut into 3/4-inch (2 cm) thick medallions. Add one chopped canned chipotle pepper with the vegetables and use crumbled feta cheese on top.

Ingredients

• 1 tbsp (15 mL) butter
• 4 boneless pork chops
• 1 cup (250 mL) long-grain white rice
• 1 tsp (5 mL) each, salt and dried oregano
• 1 1/2 cups (375 mL) salsa or sweet chili sauce
• 1/2 cup (125 mL) chicken stock
• 2 tbsp (30 mL) all-purpose flour
• 2 cups (500 mL) milk
• 2 cups (500 mL) frozen mixed chunky vegetables, thawed
• 1/2 cup (125 mL) shredded Cheddar or Monterey Jack cheese

Details

Servings 4

Preparation

Step 1

In large nonstick skillet, melt butter over medium-high heat. Brown pork chops, turning once, for 2 to 3 min per side. Transfer to bowl. Reduce heat to medium. Add rice, salt and oregano; cook, stirring, for 1 min. Stir in salsa and chicken stock; bring to boil.

Whisk flour into Milk; gradually stir into pan. Bring to simmer, stirring. Reduce heat to medium-low; cover and simmer for 15 min, stirring occasionally.

Stir vegetables into rice, nestle pork chops in rice in a single layer and add any accumulated juices to pan. Cover and cook for about 10 min longer or until just a hint of pink remains in pork and rice is tender. Remove from heat; sprinkle with cheese and let stand, covered, for 5 min.