Ingredients
6
6 servings
- •1 teaspoon olive oil, or as needed
- •6 (1-inch thick) pork chops
- •1 ½ cups uncooked long-grain rice
- •2 stalks celery, sliced
- •1 medium onion, sliced
- •3 cups water
- •4 teaspoons instant chicken bouillon
- •1 teaspoon Italian seasoning
- •½ teaspoon salt
- •1 medium green bell pepper, cut into 6 rings
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat. Brown pork chops on both sides, about 5 minutes.
- Stir rice and celery together in a baking dish. Place onion slices on top of rice and top with browned pork chops.
- Bring water to a full boil in a saucepan. Add bouillon, Italian seasoning, and salt; stir to dissolve and pour mixture over pork chops. Cover with aluminum foil.
- Bake in the preheated oven until rice is cooked and pork chops are fork-tender, 60 to 70 minutes. Remove aluminum foil and top with sliced bell peppers. Return to the hot oven and bake until peppers are tender, 10 to 15 minutes more.
Nutritional Facts
Per 6 servings
- Calories: 535
- Carbohydrate: 40g
- Fat: 13g
- Fiber: 2g
- Protein: 58g
- Sugar: 2g
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