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
- (1 inch thick) pork chops: 6 piece
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- paprika: 0.5 tsp
- olive oil: 2 Tbsp
- clove garlic: 1 piece (minced)
- vegetable broth: 1 can (14 ounce can)
- uncooked long grain white rice: 1 cup
- Italian-style diced tomatoes: 1 can (14.5 ounce can, drained)
- green bell pepper: 0.5 cup (chopped)
- orange bell pepper: 0.5 cup (chopped)
- green onions: 0.33333 cup (chopped)
- fresh mushrooms: 0.5 cup (thinly sliced)
Metric Conversion
Stages of cooking
-
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).
