Pork Chop Veggie Medley

SUBMITTED BY: Shirley Hulin

"'I couldn't wait for dinner when my grandmother prepared this delicious pork chop dish topped with colorful vegetables,' says Shirley Hulin of Los Osos, California. 'Now I fix it for my family--it's one of the meals regularly requested by my husband.'"

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PREP TIME	5 Min
COOK TIME	45 Min
READY IN	50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 medium onions, thinly sliced
2 garlic cloves, minced
1 tablespoon olive or canola oil
6 (3/4 inch thick) boneless pork chops
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup water
1 (28 ounce) can diced tomatoes, undrained
1 (10 ounce) package frozen corn
3 small zucchini, thinly sliced
4 cups hot cooked rice

DIRECTIONS

In a large nonstick skillet, saute onions and garlic in oil for 2-3 minutes. Add the pork chops; brown on both sides and sprinkle with salt and pepper. Remove chops and onions with a slotted spoon; keep warm. Add water to drippings; bring to a boil, scraping any browned bits from pan. Return chops and onions to pan; add the tomatoes. Bring to a boil. Reduce heat cover and simmer for 25-30 minutes or until meat is tender.
Stir in corn and zucchini; cover and simmer for 10-15 minutes longer or until the vegetable are tender. Serve over rice.

FOOTNOTE

Nutritional Analysis: One serving (1 pork chop and 1 cup vegetable mixture with 2/3 cup rice) equals 418 calories, 9 g fat (3 g saturated fat), 62 mg cholesterol, 455 mg sodium, 52 g carbohydrate, 5 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 vegetable.