Pork Chops with Garden Rice recipe

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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

Nutrition Info

365.9 calories
carbohydrate: 32.1 g
cholesterol: 68.7 mg
fat: 13.2 g
fiber: 1.9 g
protein: 27 g
saturatedFat: 3.6 g
servingSize: -
sodium: 495.6 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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).

Recipe Yield

6 servings

Recipe Note

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.

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