Ingredients
- 4 pork chops (thin cut)
- 1 box rice mix (yellow)
- 34 gr cilantro (chopped)
- 30 ml vegetable oil
- 1 package salsa-style tomatoes
1. Cook rice in medium-size saucepan according to package directions, omitting butter, oil or margarine.
2. After rice has cooked 18-19 minutes, heat oil in large nonstick skillet over medium-high heat. Add pork chops and cook 2 minutes per side or until no longer pink at center. Remove to one side of a serving platter.
3. Put tomatoes in skillet and heat through.
4. To serve, mound rice on serving platter. Top with pork chops. Spoon on tomatoes and sprinkle cilantro over all.