Oven Baked Pork Chops With Rice
- 6 pork loin chops (1 to 1 1/4-inch thick) or 6 rib chops (1 to 1 1/4-inch thick)
- 1 cup celery, sliced
- 1 1/2 cups long grain rice, uncooked
- 1 medium onion, sliced
- 3 cups water
- 4 teaspoons instant chicken bouillon
- 1 teaspoon Italian herb seasoning
- 1/2 teaspoon salt
- 1 medium green pepper, cut into 6 rings
- heat oven to 350*F.
- in a 10" skillet brown pork chops over medium heat.
- in a 13x9 baking pan stir together celery and uncooked rice. place onion slices over rice, top with pork chops.
- in 2-qt saucepan bring water to full boil. add remaining ingredients except green pepper.
- stir to dissolve, pour over pork chops.
- cover with aluminum foil, bake for 60 to 70 minutes or until rice is cooked and pork chops are fork tender.
- remove foil, top pork chops with green pepper rings, continue baking for 10 to 15 minutes or until green pepper is crispy tender.
- Tip:.
- if you are out of Italian Seasoning mix.
- 1/4 tsp oregano leaves.
- 1/4 tsp marjoram leaves.
- 1/4 tsp basil leaves.
- and a pinch of rubbed sage.
pork loin chops, celery, long grain rice, onion, water, instant chicken, italian herb seasoning, salt, green pepper
Taken from www.food.com/recipe/oven-baked-pork-chops-with-rice-389977 (may not work)