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Pork Chops with Garden Rice recipe

6 servings

Ingredients:

6 (1 inch thick) pork chops

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 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

1/2 cup chopped green bell pepper

1/2 cup chopped orange bell pepper

1/3 cup chopped green onions

1/2 cup thinly sliced fresh mushrooms

Instructions:

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 160 degrees F (70 degrees C).