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Pork Chops with Loaded Vegetable Rice
Delicately flavored pork chops bake right on top of this loaded vegetable rice medley. This rice is definitely the star of this show!
- 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
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).
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.
Serving: 1serving | Calories: 510kcal | Carbohydrates: 48g | Protein: 37g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 93mg | Sodium: 976mg | Potassium: 823mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1266IU | Vitamin C: 42mg | Calcium: 104mg | Iron: 2mg