Pork Chops with Garden Rice The Best Recipes

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Pork Chops with Garden Rice

"This is my favorite pork chop recipe. The rice is each colourful and flavorful, and the chops are so gentle that they fall off the bone."

Ingredients :

6 (1 inch thick) red meat chops
1/2 teaspoon salt
1/4 teaspoon ground black pepper
half of teaspoon paprika
2 tablespoons olive oil
1 clove garlic, minced
1 (14 ounce) can vegetable broth
1 cup raw long grain white rice
1 (14.5 ounce) can Italian-fashion diced tomatoes, drained
half of cup chopped inexperienced bell pepper
half cup chopped orange bell pepper
1/3 cup chopped green onions
1/2 cup thinly sliced fresh mushrooms

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H30M

Preheat oven to 350 levels F (a hundred seventy five stages C).
Season beef chops with salt, pepper, and paprika. Heat the oil in a skillet over medium warmness. Saute the garlic approximately 1 minute, then brown beef chops about 2 mins 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 approximately five mins, until heated via. Transfer to a 9x13 inch baking dish. Arrange the red meat chops over the rice and greens.
Cover, and bake 1 hour within the preheated oven, or till rice and vegetables are smooth and pork has reached an inner temperature of a hundred forty five tiers F (63 levels C).

Notes :

Try the usage of a Reynolds® slow cooker liner on your slow cooker for simpler cleanup.

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