6 pork chops
1 package brown and wild rice mushroom mix
2 cups water
1 large tomato, sliced
1 large onion, sliced
1/2 cup fresh parsley, chopped
Spray large nonstick skillet with nonstick cooking spray. Heat over high heat; place chops in skillet; cook 2 minutes, turning halfway through. Remove from heat. Remove pork chops from skillet; set aside. In a casserole dish, stir together drippings from browning pork chops, the wild rice mix and 2 cups water. Arrange slices of tomato and onion in a single layer over rice mixture. Sprinkle with 1/2 cup parsley. Arrange pork chops over top. Cover. Bake in 350 F oven for 40-50 minutes, or until pork is no longer pink in centre and rice is cooked.
In my opinion: We put the parsley on top of the pork chops because it was prettier. This recipe is quite simple, and looks and smells wonderful.
Recipe is from "Frozen Assets Lite & Easy" by Deborah Taylor Hough.
Le dîner est servi . . .