Prep and Cook Time 28 minutes
YIELD Makes 4 servings
|1||cup uncooked instant white rice|
|2/3||cup reduced-sodium or regular tomato juice|
|2||tablespoons reduced-sodium or regular soy sauce|
|3||boneless pork chops, cut 3/4 inch thick (about 3/4 pound)|
|1/4||teaspoon garlic salt|
|1/8||teaspoon red pepper flakes|
|2||slices uncooked bacon, chopped|
|3||medium tomatoes, chopped|
|2||green onions with tops, sliced diagonally|
- Prepare rice according to package directions; set aside.
- Combine tomato juice, soy sauce, cornstarch and paprika in small bowl, stirring until cornstarch dissolves. Set aside.
- Slice pork across grain into 1/4-inch slices; place in medium bowl. Sprinkle pork with garlic salt and pepper flakes; mix well.
- Cook bacon in medium skillet over medium-high heat. Remove bacon from skillet using slotted spoon; set aside. Add pork, tomatoes and green onions to skillet; stir-fry over medium-high heat 3 minutes or until pork is barely pink in center. Stir in tomato juice mixture; cook, stirring constantly, 1 minute or until sauce thickens slightly. Remove from heat; stir in bacon.
- Serve pork mixture over rice.
|Serving Size:||1-1/2 cups pork mixture with 1/2 cup cooked rice (made with reduced-sodium tomato juice and reduced-|
|Saturated Fat||3 g|
|Total Fat||10 g|
|Calories from Fat||32 %|
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.