Pork Chops with Garden Rice

Drescription

Seared pork chops served alongside or over rice cooked with garden vegetables like zucchini, tomatoes, and peppers. A complete meal in one plate.

Ingredients

• 6 (1 inch thick) pork chops 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 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
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped orange bell pepper
• 1/3 cup chopped green onions 1/2 cup thinly sliced fresh mushrooms

Directions

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 9x13 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 160 degrees F (70 degrees C).