Ingredients
4
4 servings
- •1.5 cups water
- •0.75 cup uncooked white rice
- •6 (3/4 inch thick) boneless pork chops
- •1 teaspoon garlic powder
- •1 teaspoon ground black pepper
- •1 teaspoon salt
- •0.5 onion, chopped
- •3 cloves garlic, minced
- •2 tablespoons olive oil
- •1.25 cups water, divided
- •1 (10.75 ounce) can tomato soup
- •2 tablespoons taco sauce
Instructions
- In a saucepan bring 1 1/2 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
- Season pork chops with the garlic powder, ground black pepper and seasoned salt to taste. In a large skillet over medium heat, saute the onion and garlic in the olive oil for 5 minutes. Add the chops, browning well on both sides.
- Add 3/4 cup water, reduce heat to low and simmer for 10 minutes. Move chops to one side and add the tomato soup and remaining 1/2 cup water. Simmer for 5 to 7 more minutes, then add the cooked rice, stirring well. Allow to heat through, about 5 more minutes.
Nutritional Facts
Per 4 servings
- Calories: 437
- Carbohydrate: 43g
- Fat: 13g
- Fiber: 2g
- Protein: 35g
- Sugar: 7g
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