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40 minutes
Prep: 10 minutes
Cook: 30 minutes
147 calories per serving view nutrition facts
4 servings
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| 1 | box | minute rice | yellow |
| 2 | tablespoons | vegetable oil | |
| 4 | each | pork chops | |
| 1 | can | tomatoes | |
| 1/4 | cup | cilantro | chopped |
Cook rice in medium-size saucepan according to package.
After rice has cooked 18-19 minutes, heat oil in large nonstick skillet.
Add pork chops and cook 2 minutes per side or until no longer pink at center.
Remove to one side of a serving platter.
Put tomatoes in skillet and heat through.
To serve, mound rice on serving platter. Top with porkchops.
Spoon on tomatoes and sprinkle cilantro over all.
| % Daily Value* | |
| Total Fat 7.0g | 10% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 0.0g | 2% |
| Sugars 0.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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How to properly measure flour. When baking your measurements need to be accurate find out how to measure flour correctly....
Ahh, the taste of the far east... I realy liked it, Mike.
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
