Pork Chops With Garden Rice
Cook both sides of the pork chops over medium heat.
Recipe Summary 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.
Ingredients | Pork Chops And Rice6 (1 inch thick) pork chops½ teaspoon salt¼ teaspoon ground black pepper½ teaspoon paprika2 tablespoons olive oil1 clove garlic, minced1 (14 ounce) can vegetable broth1 cup uncooked long grain white rice1 (14.5 ounce) can Italian-style diced tomatoes, drained½ cup chopped green bell pepper½ cup chopped orange bell pepper⅓ cup chopped green onions½ cup thinly sliced fresh mushroomsDirectionsPreheat 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 Riceprep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
TAG : Pork Chops With Garden RiceMain Dish Recipes, Pork, Pork Chop Recipes, Baked,
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