Veracruz-Style Pork Chops

Makes: 4 servings. Prep: 10 minutes. Cook: 20 to 21 minutes.

Veracruz-Style Pork Chops
Servings: 4 Prep 10 mins Cook 20 mins to 21 mins

Ingredients

  • 1 tablespoon vegetable oil
  • 4 rib pork chops (about 8 ounces each)
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 medium-size red onion, halved and sliced thin
  • 1 green pepper, sliced
  • 3 large ribs celery, sliced
  • 1 jar (14-1/2 ounces) sliced tomatoes (such as Del Monte Garden Select Sliced Tomatoes)
  • 2 packages (8.8 ounces each) ready-to-microwave brown rice (such as Uncle Bens Ready Rice)

Make It

1. Heat oil in a large nonstick skillet over medium-high heat. Season pork chops with 1/4 teaspoon of the black pepper and the salt. Saute for 3 minutes per side. Remove to a plate and reserve.

2. Add onions to the skillet and cook over medium-high heat for 3 minutes, stirring occasionally. Add peppers and celery and continue to cook for 3 minutes.

3. Add the tomatoes with their juice and the remaining black pepper. Bring to a simmer. Tuck in the pork chops and any accumulated juices. Cover and simmer on medium-low heat for 8 to 9 minutes or until internal temperature registers 150 degrees on an instant-read thermometer.

4. Heat rice and serve alongside pork.

Per Serving:

5. 501 calories; 17 g fat (4 g sat.);

6. 35 g protein; 50 g carbohydrate; 4 g fiber;

7. 296 mg sodium; 89 mg cholesterol.