Ready in: 30 minutes
Ingredients:
3 cup instant brown rice
2 tsp vegetable oil
6 boneless pork loin chops (6 oz each)
1 small onion, sliced
1 green bell pepper, sliced
1 can diced tomatoes, undrained
1 cup reduced sodium beef broth
1 tbsp dried parsley flakes
1/2 tsp salt
1/8 dried basil
1/8 dried oregano
2 tbsp all purpose flour
1/2 cup water
Directions:
1. Cook rice according to package. Meanwhile, brown pork chops in skillet using oil over medium heat. Remove pork from skillet, leave drippings.
2. Add onion and pepper. Cook until tender, stirring frequently.
3. Stir in tomatoes, broth, and all seasonings. Bring to a boil. Return pork to skillet. Reduce heat; simmer for about 6-8 minutes.
4. Remove pork. Mix flour and water until smooth; stir into same skillet. Bring to boil for about 2 minutes or until thickened. Pour sauce over pork. Serve with rice.
Recipe from Kim Collingham.