Ingredients

The following ingredients have 4 Servings
  • 4 pork chops (boneless or bone-in about 1/2-inch thick)
  • 1 clove garlic (minced)
  • 1/4 tsp pepper
  • 1/2 tsp salt (optional)
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
  • 14.5 oz can fire-roasted tomatoes, drained
  • 1/4 cup green bell pepper (diced)
  • 1/4 cup orange bell pepper (diced)
  • 1/4 cup yellow bell pepper (diced)
  • 8 oz fresh mushrooms (sliced)
  • 1/2 cup green onion (scallions chopped)
  • 1 cup rice (uncooked)
  • 14 oz rich vegetable stock (see NOTES)
  • 3 tbsp grated Parmesan cheese

Instruction

  • Preheat oven to 350 degrees F. Lightly spray a 13x9-inch baking pan.
  • Mix the salt, pepper, garlic powder and paprika. Rub into pork chops.
  • Heat oil in a large frying pan over medium-high heat. Add garlic and saute for 3 minutes. Add pork chops and brown about 3 minutes each side; remove from pan and set aside.
  • Add the stock and rice to the same pan you browned the chops in; bring to a boil. Add all the vegetables to the pan, reduce heat and simmer for 5 minutes.
  • Add the vegetable/rice mixture to the prepared baking dish. Stir in Parmesan cheese.
  • Place chops on top of rice mixture, cover (you can use aluminum foil) and cook 30-45 minutes (see NOTES).