Pork Chop Medley Recipe

1. 1

   Cook pork chops in oil in 10 inch skillet over medium heat till brown; sprinkle with salt and pepper.

2. 2

   Pour tomatoes over pork.

3. 3

   Heat to boiling; reduce heat.

4. 4

   Cover and simmer till pork is almost tender, 25-30 min.

5. 5

   Add in eggplant and zucchini; sprinkle with garlic salt and oregano.

6. 6

   Heat to boiling; reduce heat.

7. 7

   Cover and simmer till pork is done and vegetables are crisp-tender, about 10 min.

8. 8

   Remove pork to hot platter; keep hot.

9. 9

   Shake cool water and cornstarch in tightly covered container; stir gradually into vegetables.

10. 10

    Heat to boiling, stirring constantly.

11. 11

    Boil and stir 1 minute.

12. 12

    Serve vegetable mix with pork.

13. 13

    4 servings.

14. 14

    Pork Chops and Rice: Omit eggplant, zucchini, garlic salt and oregano.

15. 15

    After browning, top each pork chop with green pepper ring; fill each ring with 1 Tbsp.

16. 16

    uncooked regular rice.

17. 17

    Pour 1/4 c. stewed tomatoes carefully on rice in each ring.

18. 18

    Pour remaining tomatoes into skillet.

19. 19

    Cover and simmer till rice is tender, about 35 min.

No additional tips available.