Pork Chops with Garden Rice Recipe

Ingredients
<br>- 6  (1 inch thick) pork chops
<br>- ½ teaspoon salt
<br>- ¼ teaspoon ground black pepper
<br>- ½ teaspoon paprika
<br>- 2 tablespoons olive oil
<br>- 1 clove garlic, minced
<br>- 1 (14 ounce) can vegetable broth
<br>- 1 cup uncooked long grain white rice
<br>- 1 (14.5 ounce) can Italian-style diced tomatoes, drained
<br>- ½ cup chopped green bell pepper
<br>- ½ cup chopped orange bell pepper
<br>- ⅓ cup chopped green onions
<br>- ½ cup thinly sliced fresh mushrooms
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 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.
<br>step 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.
<br>step 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 145 degrees F (63 degrees C).
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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

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 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.
step 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 145 degrees F (63 degrees C).

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