Ingredients
6
6 servings
- •6 (1 inch thick) pork chops
- •0.5 teaspoon salt
- •0.25 teaspoon ground black pepper
- •0.5 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
- •0.5 cup chopped green bell pepper
- •0.5 cup chopped orange bell pepper
- •0.33333334326744 cup chopped green onions
- •0.5 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 145 degrees F (63 degrees C).
Nutritional Facts
Per 6 servings
- Calories: 366
- Carbohydrate: 32g
- Fat: 13g
- Fiber: 2g
- Protein: 27g
- Sugar: 4g
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