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 | Pork Chops And Rice In Oven
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
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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).
Info | Pork Chops And Rice In Oven
prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
TAG : Pork Chops With Garden Rice
Main Dish Recipes, Pork, Pork Chop Recipes, Baked,
