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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 366 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons olive oil
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• ½ cup chopped green bell pepper
• ½ teaspoon paprika
• ⅓ cup chopped green onions
• 1 cup uncooked long grain white rice
• 1 (14.5 ounce) can Italian-style diced tomatoes, drained
• 1 (14 ounce) can vegetable broth
• ½ cup chopped orange bell pepper
• 6 (1 inch thick) pork chops
• ½ cup thinly sliced fresh mushrooms

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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).