Pork Chops Verdura
A one-skillet meal that's easy to prepare.
4 1/2-inch thick porkchops
Salt and pepper
1 can (10 1/2 oz) chicken broth
1 jar (15 1/2 oz) spaghetti sauce
1 medium onion, thinly sliced
1 tablespoon olive oil
1 medium green pepper, cut in strips
3/4 cup uncooked converted rice
1/2 cup sliced ripe olives
2 cups zucchini, thinly sliced
Season chops with salt and pepper. Brown in olive oil on both sides in a heavy skillet. Spoon off fat. Stir in chicken broth, spaghetti sauce, onion and green pepper.
Bring to a boil; cook, covered, 15 minutes. Stir in rice and olives. Arrange zucchini in a border around edge. Cover and cook about 45 minutes longer or until chops are tender. Serves four.
4 1/2-inch thick porkchops
Salt and pepper
1 can (10 1/2 oz) chicken broth
1 jar (15 1/2 oz) spaghetti sauce
1 medium onion, thinly sliced
1 tablespoon olive oil
1 medium green pepper, cut in strips
3/4 cup uncooked converted rice
1/2 cup sliced ripe olives
2 cups zucchini, thinly sliced
Season chops with salt and pepper. Brown in olive oil on both sides in a heavy skillet. Spoon off fat. Stir in chicken broth, spaghetti sauce, onion and green pepper.
Bring to a boil; cook, covered, 15 minutes. Stir in rice and olives. Arrange zucchini in a border around edge. Cover and cook about 45 minutes longer or until chops are tender. Serves four.
posted by Nightowl | 5/31/2006
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