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Pork Chops with Garden Rice

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Pork Chops with Garden Rice

Directions

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Ingredients :

  • 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
  • Methods :

  • 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 9×13 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).
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