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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is a very good pork chop and rice recipe considering its simple ingredients. It's from Better Homes and Gardens Best-Loved Community Recipes. You are supposed to use bone-in chops, but I use boneless ones. Ingredients:
6 pork chops, 1 inch thick |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons olive oil |
1 1/4 cups chicken broth |
1 cup long-grain rice |
14 1/2 ounces canned italian tomatoes, cut up |
1 cup green pepper, chopped |
1/3 cup green onion, sliced |
Directions:
1. Preheat oven to 350 degrees.
2. Trim any visible fat from the chops.
3. Sprinkle the chops with salt and pepper.
4. In a large skillet, heat the oil.
5. Brown the pork chops, 3 at a time, for 2 to 3 minutes on each side.
6. Meanwhile, in a medium saucepan, bring the broth and rice to a boil.
7. Stir in the tomatoes, green peppers, and green onions.
8. Pour the mixture into a 13 x 9 x 2 inch baking dish.
9. Arrange the chops on top of the rice mixture so the chops are not touching.
10. Bake, covered, for 1 hour and 35 minutes to 1 hour and 45 minutes, until the chops are cooked and the rice is tender.
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