Chili Pork Chops with Rice and Cheese
25Prep Time Minutes
35Total Time Minutes
8Number of Ingredients
1 tablespoon Pure Wesson® Vegetable Oil
1-1/2 pounds boneless pork chops (6 chops = about 1-1/2 lb)
1 cup chopped onion
1 cloves garlic, minced
1 can (14.5 oz each) Hunt's® Stewed Tomatoes No Salt Added, undrained
1 can (14 oz each) reduced-sodium chicken broth
1 tablespoon Gebhardt® Chili Powder
1-1/2 cups instant white rice, uncooked
1/2 cup shredded Cheddar cheese (1/2 cup = 2 oz)
Chopped green onion or chopped fresh parsley, optional
|% Daily Value|
|Total Fat||11 g||17%|
|Saturated Fat||4 g||21%|
|Dietary Fiber||2 g||9%|
|Vitamin C||8 mg||14%|
|Vitamin A||248 iu||5%|
Heat oil in large skillet over medium-high heat for 1 minute. Cook pork chops 6 minutes or until golden brown, turning once. Remove from skillet; cover to keep warm.
Add onion and garlic to skillet. Cook 3 minutes, or until tender. Stir in tomatoes with their liquid, broth and chili powder; bring to a boil. Stir in rice; reduce heat to low. Simmer, covered, 10 minutes, or until rice is tender.
Arrange pork chops on top of rice mixture. Sprinkle with cheese; cover. Simmer 5 minutes, or until cheese is melted. Top each serving with chopped green onions or chopped fresh parsley, if desired.