Pork Chops and Rice Skillet Meal

This recipe is ideal for these hot summer days because it's cooked in a skillet and not baked in the oven. Recipes that cause us to heat up the oven just make the air conditioner have to work even harder, so cooking on the stovetop saves a lot of energy. My last electric bill was over $200, so you can see why I have been avoiding using the oven!

Today's recipe is courtesy of Leah of the Yahoo Group, Coupon Train!
A coupon train is a great way of getting new grocery coupons for free, giving away your unused manufacturer's coupons to people who can benefit from them, and make new friends along the way! I am a member of the group, and Leah is the Moderator of that group.

Pork Chops & Rice Skillet Meal

4-8 thin cut pork chops
1 sliced onion (optional)
1 can whole or large diced tomatoes
1 cup rice
1 can chicken broth or water

Brown pork chops in a skillet with a little oil - add a diced onion
as the pork chops brown, if desired.

Remove pork chops to a plate (they don't have to be fully cooked just
browned).

Add 1 can chicken broth or 1 to 1.5 cups of water to the pan and
bring to a boil. Add 1 cup rice, stir, return to a boil, stir. Lower
heat to medium-low (simmer).

Add one can whole or diced tomatoes. Return pork chops to top of
mixture - pour any juices that have accumulated on the plate back
into the skillet, cover with lid. Simmer for approx. 30-45 minutes
until rice is done and pork chops have steamed until fully cooked and
tender.

Use a heavy skillet, keep heat low and do not open or stir unless you
feel you absolutely have to.