Pork Chop Dinner with Rice and Veggies

6 pork boneless loin chops, 1/2 inch thick (1 1/4 pounds)

2 cans (10 3/4 ounces each) condensed reduced-fat cream of mushroom soup

1 bag (1 pound) frozen baby peas, carrots, pea pods and corn, thawed and drained

1 can (14 ounces) ready-to-serve chicken broth

2 cups uncooked instant brown rice

1. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown. Remove pork from skillet; keep warm.

2. Heat soup, vegetables and broth to boiling in same skillet, stirring occasionally. Stir in rice; reduce heat. Cover and simmer 5 minutes.

3. Top with pork. Cover and simmer about 5 minutes longer or until pork is slightly pink in center and rice is tender. 

source: Betty Crocker