Pork Chops with Garden Rice
My preferred pork chop recipe is this one. The chops are so tender that they fall off the bone, and the rice is both colorful and flavorful.
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).