Ingredients

(Preparation-cooking time, start-to-finish, 25 minutes)

Four 3-ounce boneless pork loin chops, cut 3/4-inch thick
2 teaspoons herb-pepper seasoning
1 tablespoon olive oil
2 cups cut-up salad-bar vegetables, such as broccoli, carrots, mushrooms, onions and sweet peppers
14 1/2-ounce can chicken broth
2 cups uncooked instant brown rice
1/4 cup roasted red sweet pepper strips

Directions

Sprinkle both sides of meat with the herb-pepper seasoning. In a large skillet heat oil. Cook chops in hot oil for 5 minutes. Turn chops. Cook for 5 to 7 minutes more or until juices run clear. Remove chops from skillet; cover and keep warm.

Meanwhile, cut vegetables into bite-size pieces. Add vegetables, broth and uncooked rice to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or until rice is done and vegetables are crisp-tender. Return pork chops to skillet; cover and heat through. Garnish with roasted red pepper strips.

Nutrition information per serving: 390 cal., 17 g total fat (5 g saturated fat), 70 mg chol., 492 mg sodium, 33 g carbo., 3 g fiber, 29 g pro.