- 4 1/2-inch thick pork chops
- 2 tablespoons vegetable oil
- 1 1/4 cups water
- 2/3 cup uncooked long-grain rice
- 1/2 cup chopped onion
- 1 teaspoon salt, divided
- 1 (11 ounce) can whole kernel corn, drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 teaspoon pepper
- In a large skillet, brown chops in oil; drain. Remove chops. Combine water, rice, onion and 1/2 teaspoon salt in the skillet. Place pork chops over rice mixture; top with corn and tomatoes. Sprinkle with pepper and remaining salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until pork and rice are tender. Let stand 5 minutes before serving.