Pork Chops with Garden Rice |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is my favorite pork chop recipe. The rice is both colorful and flavorful, and the chops are so tender that they fall off the bone. Ingredients:
6 (1 inch thick) pork chops |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/2 teaspoon paprika |
2 tablespoons olive oil |
1 clove garlic, minced |
1 (14 ounce) can vegetable broth |
1 cup uncooked long grain white rice |
1 (14.5 ounce) can italian-style diced tomatoes, drained |
1/2 cup chopped green bell pepper |
1/2 cup chopped orange bell pepper |
1/3 cup chopped green onions |
1/2 cup thinly sliced fresh mushrooms |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
3. In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
4. Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).
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