Pork Chops with Garden Rice

Ingredients

• 6 porks chops , 1 inch thick
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.5 teaspoons paprika
• 2 tablespoons olive oil
• 1 clove garlic , minced
• 1 can vegetable broth , 14 ounce
• 1 cup uncooked long grain white rice
• 1 can Italian-style diced tomatoes , 14.5 ounce
• 0.5 cups chopped green bell pepper
• 0.5 cups chopped orange bell pepper
• 0.33 cups chopped green onions
• 0.5 cups thinly sliced fresh mushrooms

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 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. 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. 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).