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Baked Pork Chops with Vegetable Rice

  • 85minutes
  • 615calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons vegetable oil

  2. 4 -6 pork chops, trimmed

  3. 1 onion , chopped

  4. 1 clove garlic , minced

  5. 1 cup long grain rice , parboiled

  6. 1 teaspoon curry powder

  7. 1 teaspoon ground cumin

  8. 1 teaspoon dried oregano

  9. 1 cup diced or sliced zucchini (do not peel)

  10. 1 1/2 cups chopped fresh roma tomatoes

  11. 1 cup diced sweet pepper (red, green or yellow)

  12. 1/2 teaspoon salt

  13. 1/4 teaspoon pepper

  14. 1 bay leaf

  15. 2 cups chicken stock

Instructions Jump to Ingredients ↑

  1. In large skillet over medium-high heat, heat oil.

  2. Brown chops on both sides; remove and set aside.

  3. Add onion and garlic to skillet; cover and cook about 5 minutes, until softened.

  4. Add rice, curry powder, cumin and oregano; stir to coat rice.

  5. Add zucchini, tomatoes, peppers, salt, pepper, bay leaf and chicken stock.

  6. Bring to boil; reduce heat, cover and simmer for 10 minutes.

  7. Transfer mixture to 13 x 9 baking dish.

  8. Nestle pork chops into rice; pour any juices from meat over top.

  9. Cover and bake in 350 oven for 30 to 35 minutes or until rice is tender and liquid absorbed.

  10. discard bay leaf.

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