PORK CHOPS & RICE SKILLET MEAL
4 (1/2-inch-thick) boneless pork chops
1 tablespoon oil
1 1/2 teaspoons salt
Dash of pepper
1 cup regular rice, uncooked
1/2 cup chopped onion
1 (28-ounce) can diced tomatoes, undrained
1 cup mild salsa
1 cup shredded mild Cheddar cheese
Green bell pepper rings
In a heavy skillet, brown chops in oil; drain. Sprinkle salt and pepper over chops. Add rice and onion. Pour tomatoes and salsa over all. Cover and simmer over low heat 30-35 minutes, until rice and meat are tender, adding water during cooking if needed. Arrange chops in a greased 8- x 10-inch dish. Top with rice mixture, then sprinkle with cheese. Place under broiler 5 minutes, or until cheese melts. Garnish with pepper rings.
Makes 4 servings.
—Annette Sturdivant, Franklin County, 1st Place, State Pork Cooking Contest