Cooking 4 My Girls: Pork Chop Dinner with Rice and Veggies

It kind of looks like vomit

I cannot exactly review this dish because I did not follow the recipe to the T, but the taste of cream of mushroom soup is all that we could taste from it. The recipe was from a cookbook titled Betty Crocker's quick & easy cookbook. It was not too difficult and the pork loin was very tender, but again TOO much cream of mushroom taste. I substituted a zucchini and squash from our garden for the bag of frozen veggies, but that should not have made that much of a difference in how the dinner turned out. It was runny even after I cooked it for 15 minutes longer than the recipe called for. If I had to do it all over again, I would have only used one can of cream of mushroom soup. Overall, I would give it a C-.

Ingredients

6 pork boneless loin chops

2 cans condensed cream of mushroom soup

1 bag frozen baby peas, carrots, pea pods, and corn, thawed and drained

1 can chicken broth

2 cups uncooked instant brown rice

1. Spray 12-inch non stick skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown. Remove pork from skillet; keep warm.

2. Heat soup, vegetables and broth to boiling in same skillet, stirring occasionally. Stir in rice; reduce heat. Cover and simmer 5 minutes.

3. Top with pork. Cover and simmer about 5 minutes longer or until pork is slightly pink in center and rice is tender.