(14-1/2-ounce) can seasoned diced tomatoes, undrained
1
(2-1/4-ounce) can sliced ripe olives, drained or 1/3 cup sliced pitted kalamata olives
Prep Time
10 minutes
Cook Time
40 minutes
1. Sprinkle pork chops with basil, thyme, garlic salt and pepper; set aside. In large skillet over medium-high heat, melt 1 tablespoon margarine. Add pork chops; cook 3 minutes. Reduce heat to medium; turn pork chops over and cook 3 minutes. Remove from skillet; set aside.
2. In same skillet over medium heat, sauté rice-vermicelli mix, onion and garlic with remaining 1 tablespoon margarine until vermicelli is golden brown.
3. Slowly stir in 1-3/4 cups water, tomatoes and Special Seasonings; bring to a boil. Cover; reduce heat to low. Simmer 10 minutes.
4. Add pork chops and olives. Cover; simmer 10 minutes or until rice is tender and pork chops are no longer pink inside.
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