Name: Pork Chops with Garden Rice
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: (1 inch thick) pork chops - 6; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Paprika - ½ teaspoon; Olive oil - 2 tablespoons; Garlic, minced - 1 clove; Vegetable broth - 1 (14 ounce) can; Uncooked long grain white rice - 1 cup; Italian-style diced tomatoes, drained - 1 (14.5 ounce) can; Chopped green bell pepper - ½ cup; Chopped orange bell pepper - ½ cup; Chopped green onions - ⅓ cup; Thinly sliced fresh mushrooms - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pork Chops with Garden Rice

1. (1 inch thick) pork chops - 6

2. Salt - ½ teaspoon

3. Ground black pepper - ¼ teaspoon

4. Paprika - ½ teaspoon

5. Olive oil - 2 tablespoons

6. Garlic, minced - 1 clove

7. Vegetable broth - 1 (14 ounce) can

8. Uncooked long grain white rice - 1 cup

9. Italian-style diced tomatoes, drained - 1 (14.5 ounce) can

10. Chopped green bell pepper - ½ cup

11. Chopped orange bell pepper - ½ cup

12. Chopped green onions - ⅓ cup

13. Thinly sliced fresh mushrooms - ½ cup

How to cook deliciously - Pork Chops with Garden Rice

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

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. Stage

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. Stage

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).