Pork Chop Veggie Medley

Ingredients

• 28 ounces tomatoes diced undrained canned
• 4 cups rice hot cooked
• 4 cups rice hot cooked
• 4 cups rice hot cooked
• 10 ounces corn frozen
• 2  garlic clove minced
• 1 tablespoon olive oil 
• 2 medium onion thinly sliced
• 0.3 teaspoon pepper 
• 6  pork loin boneless (3/ and 4 ounces each)
• 0.5 teaspoon salt 
• 0.3 cup water 
• 3 small zucchini thinly sliced

Equipment

• frying pan
• slotted spoon

Directions

1. In a large nonstick skillet, saute onions and garlic in oil for 2-3 minutes.
2. Add the pork chops; brown on both sides and sprinkle with salt and pepper.
3. Remove chops and onions with a slotted spoon; keep warm.
4. Add water to drippings; bring to a boil, scraping any browned bits from pan. Return chops and onions to pan; add the tomatoes. Bring to a boil. Reduce heat cover and simmer for 25-30 minutes or until meat is tender.
5. Stir in corn and zucchini; cover and simmer for 10-15 minutes longer or until the vegetable are tender.
6. Serve over rice.