Pork Chops Pacifica

• 6 pork chops, 1 inch thick
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 1/4 cups chicken broth
• 1 cup long-grain rice
• 14 1/2 ounces canned Italian tomatoes, cut up
• 1 cup green pepper, chopped
• 1/3 cup green onion, sliced

1. Preheat oven to 350 degrees.
2. Trim any visible fat from the chops.
3. Sprinkle the chops with salt and pepper.
4. In a large skillet, heat the oil.
5. Brown the pork chops, 3 at a time, for 2 to 3 minutes on each side.
6. Meanwhile, in a medium saucepan, bring the broth and rice to a boil.
7. Stir in the tomatoes, green peppers, and green onions.
8. Pour the mixture into a 13 x 9 x 2 inch baking dish.
9. Arrange the chops on top of the rice mixture so the chops are not touching.
10. Bake, covered, for 1 hour and 35 minutes to 1 hour and 45 minutes, until the chops are cooked and the rice is tender.

pork chops, salt, pepper, olive oil, chicken broth, longgrain rice, italian tomatoes, green pepper, green onion

Taken from www.food.com/recipe/pork-chops-pacifica-295438 (may not work)