Pork Chop Veggie Medley

• 2 medium onions, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 6 boneless pork loin chops (3/4 inch thick and 4 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup water
• 1 can (28 ounces) diced tomatoes, undrained
• 1 package (10 ounces) frozen corn
• 3 small zucchini, thinly sliced
• 4 cups hot cooked rice

1. In a
2. , saute onions and garlic in oil for 2-3 minutes. Add the pork chops; brown on both sides and sprinkle with salt and pepper. Remove chops and onions with a slotted spoon; keep warm. 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.
3. Stir in corn and zucchini; cover and simmer for 10-15 minutes longer or until the vegetable are tender. Serve over rice.

onions, garlic, olive oil, pork loin chops, salt, pepper, water, tomatoes, corn, zucchini, rice

Taken from www.tasteofhome.com/recipes/pork-chop-veggie-medley/ (may not work)