Pork Chops with Garden Rice

Pork Chops with Garden Rice

by Victoria Perrin 6 months ago
4.2 (10)
1 hour
365.9 kcal
32.1 g carbs
Description

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
  • 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
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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. 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. 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).
Nutrition Facts
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