Pork Chop Dinner with Rice and Veggies

Sorce	Gary B
Caloric	:1 Serving: Calories 430 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 4 g); Cholesterol 70 mg; Sodium 1160 mg; Total Carbohydrate 53 g (Dietary Fiber 5 g); Protein 31 g Percent Daily Value*: Vitamin A 80 %; Vitamin C 8 %; Calciu
Ingridients	Prep Time:5 min Start to Finish:25 min Makes:6 servings 6 pork boneless loin chops, 1/2 inch thick (1 1/4 pounds) 2 cans (10 3/4 ounces each) condensed reduced-fat cream of mushroom soup 1 bag (1 pound) frozen baby peas, carrots, pea pods and corn, thawed and drained 1 can (14 ounces) ready-to-serve chicken broth 2 cups uncooked instant brown rice
Instructions	1. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown. Remove pork from skillet; keep warm. 2. Heat soup, vegetables and broth to boiling in same skillet, stirring occasionally. Stir in rice; reduce heat. Cover and simmer 5 minutes. 3. Top with pork. Cover and simmer about 5 minutes longer or until pork is slightly pink in center and rice is tender.