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).

I Made It

Nutrition Facts (per serving)

366Calories13g Fat32g Carbs27g Protein

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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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