1 box yellow rice mix (8 oz.)
2 tablespoons vegetable oil
4 thin-cut pork chops (1 1/4 lbs)
1 can salsa-style tomatoes
1/4 cup cilantro — chopped
1. Cook rice in medium-size saucepan according to package directions, omitting butter, oil or margarine. 2. After rice has cooked 18-19 minutes, heat oil in large nonstick skillet over medium-high heat. Add pork chops and cook 2 minutes per side or until no longer pink at center. Remove to one side of a serving platter. 3. Put tomatoes in skillet and heat through. 4. To serve, mound rice on serving platter. Top with pork chops. Spoon on tomatoes and sprinkle cilantro over all.