Baked Pork Chops & Vegetable Rice
September 09, 2015
"Another recipe from a family member that has been a winner at our house and has seen to many many reruns over the years. A wonderfully appealing dish that tastes as good as it looks - a must make for anyone loving pork chops, rice, zucchini and peppers."
- Serving Size: 1 (435.2 g)
- Calories 491.4
- Total Fat - 21 g
- Saturated Fat - 6 g
- Cholesterol - 151.9 mg
- Sodium - 849 mg
- Total Carbohydrate - 25.1 g
- Dietary Fiber - 3.2 g
- Sugars - 4.1 g
- Protein - 49.2 g
- Calcium - 116 mg
- Iron - 4.1 mg
- Vitamin C - 17.1 mg
- Thiamin - 1 mg
In large skillet over medium high (I season the chops with salt and freshly ground black pepper before browning) heat oil and brown pork chops on both sides.
Remove chops and set aside.
Add onion and garlic to skillet, cover and cook until softened.
Add rice, curry powder, cumin, and oregano, stir to coat rice.
Add zucchini, tomatoes, peppers, salt, pepper, bay leaf and chicken stock.
Bring to boil, reduce heat, cover and simmer for 10 minutes.
Transfer mixture to a 9 x 13 baking dish or small roaster.
Nestle pork chops into rice and pour any juices from the meat over top.
Cover and bake in 350 oven for 30 - 35 minutes or until rice is tender and liquid absorbed.
Discard bay leaf before serving.
Tips & Variations
No special items needed.