Garden Rice with Pork Chops

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Garden Rice with Pork Chops

Pork Chops with Garden Rice

Total Time:

1 hrs 30 mins

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  • 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

  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 9×13 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 145 degrees F (63 degrees C).

Nutrition Facts (per serving)

366Calories13g Fat32g Carbs27g Protein
Nutrition FactsServings Per Recipe6Calories366% Daily Value *Total Fat13g17%Saturated Fat4g18%Cholesterol69mg23%Sodium496mg22%Total Carbohydrate32g12%Dietary Fiber2g7%Total Sugars4gProtein27gVitamin C40mg201%Calcium57mg4%Iron4mg22%Potassium538mg11%

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