Sunday, May 22, 2011

Baked Pork Chops and Rice

We had this for dinner tonight. I had it on last week's menu but we didn't get around to making it. I've wanted to try this for a while and I'm so glad we did! It turned out really well! This recipe is one I found at Mommy's Kitchen.

4 Tbsp. butter
1 cup long-grain white rice, uncooked
6 pork chops, bone in (I used 3 thick pork chops and they turned out great)
Salt and Pepper
1 cup beef broth
3/4 cup water
1 small onion, roughly chopped
1 green pepper, roughly chopped

Preheat the oven to 350-degrees. In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes. Spread the rice in a 9X13" casserole dish. Season both sides of the pork chops with the salt and pepper* and arrange them on top of the rice. Pour the broth and water over the chops. Spread the onion and green peppers over the chops. Cover the dish with aluminum foil and bake for 45 minutes, or until pork chops are tender. Remove the pork chops to a plate and keep warm, then cover the dish and return the rice to the oven for an additional 15 minutes. If the rice is dry, add a bit more water before returning to oven (dependent on climate). Serve the pork chops on a bed of the rice.

*I seasoned my pork chops with Lawry's seasoning salt, Lawry's seasoned pepper, and McCormick's garlic and onion seasoning. Super good!

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