Pork Chops with Garden Rice recipe
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Ingredients
- 6 (1 inch thick) pork chops ½ teaspoon salt ¼ teaspoon ground black pepper ½ 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 ½ cup chopped green bell pepper ½ cup chopped orange bell pepper ⅓ cup chopped green onions ½ cup thinly sliced fresh mushrooms
Nutrition Info
- 365.9 caloriescarbohydrate: 32.1 gcholesterol: 68.7 mgfat: 13.2 gfiber: 1.9 gprotein: 27 gsaturatedFat: 3.6 gservingSize: -sodium: 495.6 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Pork Chops with Garden Rice
Directions
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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).