Saucy Pork Chop Skillet

3 cups uncooked instant brown rice

2 teaspoons canola oil

6 boneless pork loin chops (6 ounces each)

1 small onion, sliced

1 cup canned diced tomatoes

1 cup reduced-sodium beef broth

1 tablespoon dried parsley flakes

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon dried basil

1/8 teaspoon dried oregano

2 tablespoons all-purpose flour

1/2 cup water

 

Cook rice according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides; remove from pan. Add onion to drippings; cook and stir until tender. Stir in tomatoes, broth, parsley and seasonings; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 6-8 minutes. Remove pork to a serving plate; keep warm. In a small bowl, mix flour and water until smooth; stir into sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes. Spoon over pork; serve with rice.