4pork chopsboneless or bone-in about 1/2-inch thick
1clovegarlicminced
1/4tsppepper
1/2tspsaltoptional
1/2tsppaprika
1/2tspgarlic powder
2tbspolive oil
14.5 oz can fire-roasted tomatoes, drained
1/4cupgreen bell pepperdiced
1/4cuporange bell pepperdiced
1/4cupyellow bell pepperdiced
8ozfresh mushroomssliced
1/2cupgreen onionscallions chopped
1cupriceuncooked
14ozrich vegetable stocksee NOTES
3tbspgrated Parmesan cheese
Instructions
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).
Notes
See post for explanation of which stock I used and what is a good substitute.I cooked mine 45 minutes since I like very soft rice. Check for doneness after 30 minutes.Omit the meat for a vegetarian meal.Omit the meat and Parmesan cheese for a vegan meal.