Over Baked Pork Chops With Rice

January 1, 2011 by  


  • 4  boneless pork chops
  • 1 cup uncooked long grain brown rice
  • 1 1/2 stalk celery, chopped
  • 1/2 onion, sliced
  • 1/2 green pepper
  • 3/4 cup of mushroom
  • 1 large tomato chopped (if needed)
  • 2 cups water, boiling
  • 2 t. low sodium chicken bouillon granules
  • 1 t. italian seasoning blend
  • dash salt
  • 1 T. olive oil


Spray 13 X 9 inch pan with olive oil cooking spray. Put rice in bottom of pan with celery. Brown pork chops (spray olive oil) in a skillet over medium-high heat. Place pork chops on top of rice. Put slice onion, green pepper, mushrooms and tomato (if needed) on top of pork chops. Mix bouillon, seasoning, and salt (if necessary) into boiling water. Stir to dissolve. Pour water over pork chops. Cover with foil. Bake at 350 degrees for an hour, or until rice is done and pork chops are tender.

Number of Servings: 4


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