Ingredients55 m servings 469 cals
- Heat butter in a skillet over medium heat; cook pork chops in the melted butter until cooked through, 10 to 15 minutes. Remove pork chops from skillet and cut into bite-sized pieces.
- Pour water and long grain and wild rice mix with herbs into the same skillet; stir well. Layer pork chop pieces over rice. Pour corn over pork chops layer; top with tomatoes. Cover skillet and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes.
Per Serving: 469 calories; 14.2 g fat; 56.9 g carbohydrates; 31.1 g protein; 74 mg cholesterol; 1164 mg sodium. Full nutrition
ReviewsRead all reviews 23
made this tonight.but i tweaked it some. i used some olive oil and the butter to brown the chops..i also added sliced red onion, fresh garlic, and splash of red wine while they cooked..i didnt h...
Switched the recipe a bit. Used spanish rice with an extra dash of chipotle seasoning- yummy! Even my picky one ate this!
This is a very versatile recipe that leaves you open to lots of options depending on what you have on hand. As suggested, I substituted cooked chicken breasts for the pork as that's what I had ...
I had to tweak it for what I had on hand. I and our guests loved it. My husband, not so much. :)
Very good recipe, so nice and easy. I was serving corn on cob as a side so I omitted the can of corn in the recipe. Used basmati rice rather than the wild rice & herbs and I added 1/4 tsp herbs ...
This is a good skillet recipe. I needed something fast for dinner and this was the answer. Thank you for sharing. Every one really enjoyed it. I did kick things up a notch with some onion and re...
SImply and easy and gives plenty of leftovers for the week for my wife and I. We use the pre cubed pork chops because it makes it so much quicker. All you have to do is heat up the chops and a...
I had diced pork I needed to use up. This came together quickly and the husband loved it. I used crushed tomatoes instead of diced because I prefer less chunks. The dish turned out great and we ...