Pork Chops with Garden Rice
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.
- 6 (1 inch thick) pork chops
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ 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
- ½ cup chopped green bell pepper
- ½ cup chopped orange bell pepper
- ⅓ cup chopped green onions
- ½ cup thinly sliced fresh mushrooms
- 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).
serving: 6 servings
calories: 365.9 kcal
carbohydrates: 32.1 g
protein: 27 g
saturated fat: 3.6 g
cholesterol: 68.7 mg
sodium: 495.6 mg
fiber: 1.9 g
sugar: 3.5 g