- 8 boneless pork chops, about 3/4-inch thick
- 1 tablespoon vegetable oil
- 1 cup uncooked long grain rice
- 1 (14.5 ounce) can chicken broth
- 1/2 cup water
- 1 small onion, chopped
- 1 (10 ounce) package frozen peas
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- In a large skillet over medium heat, brown pork chops in oil; remove. Drain. Add the remaining ingredients to skillet. Place pork chops over the rice mixture.
- Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.