Happy Veteran's Day! Our menu changed a bit this week due to an unexpected get together with friends. Since we were both off today, we decided to cook meals for both lunch and dinner. Thanks to a recommendation from Kat, http://anirishgirlwhocancookanddrink.blogspot.com/ we were looking forward to trying this meal.
Ingredients:
6 (1 inch thick) pork chops
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
2 tablespoons olive oil
1 clove garlic, minced
1 (14 ounce) can vegetable broth
1 cup uncooked long grain white rice
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1/2 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/3 cup chopped green onions
1/2 cup thinly sliced fresh mushrooms
Directions:
1) Preheat oven to 350 degrees.
2) Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
3) In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
4) Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 160 degrees.
Recipe from www.allrecipes.com
Husband Rating: A+
Jared's first reaction was "it smells delicious." He did not even have a dish prepared and he was drooling over the smell. He really enjoyed the flavor of the rice, although he did suggest we use brown rice next time for a healthier addition.
Wife Rating: A+
I agree with Jared. The smell of the dish throughout the house was amazing. The flavor of the pork chops and the garden rice were a great pair!
We will definitely be making this dish again!
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