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Pork Chop Skillet Supper

tested, pork

2 cloves garlic; minced
2 teaspoons crumbled dried rosemary
4 pork loin chops; trimmed
2 teaspoons olive oil
1 red onion; sliced
1 cup converted rice
1 each sweet red and green pepper; chopped
pinch salt
1 1/2 cups chicken stock
1/4 cup olives (preferably kalamata); quartered

Sprinkle garlic and half of the rosemary all over chops. In skillet, heat oil over medium heat; cook chops, turning once, for 8 minutes or until just a hint of pink remains inside. Remove to plate. Add onion to pan; cook, stirring often, for 3 minutes or until softened: Add rice, stirring to coat. Add red and green peppers, salt, and remaining rosemary. Pour in stock and bring to boil; reduce heat, cover and simmer for 20 minutes or until rice is tender. Arrange chops on top; cover and cook for about 5 minutes or until heated through. Sprinkle with olives.

Contributor: Canadian Living Magazine, April, 2001

Yield: 4 servings

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