Ingredients Jump to Instructions ↓

  1. 6 (1 inch thick) pork chops

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon ground black pepper

  4. 1/2 teaspoon paprika

  5. 2 tablespoons olive oil

  6. 1 clove garlic, minced

  7. 1 (14 ounce) can vegetable broth

  8. 1 cup uncooked long grain white rice

  9. 1 (14 1/2 ounce) can Italian-style diced tomatoes, drained

  10. 1/2 cup chopped green bell pepper

  11. 1/2 cup chopped orange bell pepper

  12. 1/3 cup chopped green onions

  13. 1/2 cup thinly sliced fresh mushrooms

Instructions Jump to Ingredients ↑

  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 160 degrees F (70 degrees C).


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