| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Pork |
4 |
Servings |
INGREDIENTS
| 1 |
|
Box yellow rice mix (8 oz.) |
| 2 |
tb |
Vegetable oil |
| 4 |
|
Thin-cut pork chops (1 1/4 |
|
|
Lbs) |
| 1 |
cn |
Salsa-style tomatoes |
| 1/4 |
c |
Cilantro — chopped |
INSTRUCTIONS
From: Hazel Slone <hslone@freenet.columbus.oh.us>
Date: Sun, 19 May 1996 19:09:35 -0400 (EDT)
1. Cook rice in medium-size saucepan according to package directions,
omitting butter, oil or margarine. 2. After rice has cooked 18-19 minutes,
heat oil in large nonstick skillet over medium-high heat. Add pork chops
and cook 2 minutes per side or until no longer pink at center. Remove to
one side of a serving platter. 3. Put tomatoes in skillet and heat through.
4. To serve, mound rice on serving platter. Top with pork chops. Spoon
on tomatoes and sprinkle cilantro over all.
Recipe By : from Woman's Day, 6-27-95
Posted to Master Cook Recipes List, Digest #90
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