Pork Chops Pacifica (Recipe)

Ingredients

6 1-inch thick pork chops

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

1 1/4 cups chicken broth

1 cup long-grain rice

1 14 1/2-ounce can Italian  tomatoes, cut up

1 cup chopped green sweet peppers

1/3 cup sliced scallions or green onions

Steps

1. Preheat oven to 350°.

2. Trim any visible fat from the pork chops.  Sprinkle the pork chops with the salt and pepper.

3. In a large skillet, heat the oil.  Brown the pork chops, 3 at a time, for 2 to 3 minutes on each side.

4. Meanwhile, in a medium saucepan, bring the broth and rice to a boil.  Stir in the tomatoes, green sweet peppers and scallions or green onions.  Pour the mixture into a 13x9x2-inch baking dish.

5. Arrange the pork chops on top of the rice mixture so the chops are not touching.

6. Bake the pork chops, covered, for 1 hour and 35 minutes to 1 hour and 45 minutes, or until the chops are cooked through the rice is tender.  When testing the chops for doneness, make a small cur in one of the chops; there should be no sign of pink.

Tips:

Trimming the excess fat from the pork chops helps to keeps the rice mixture from becoming to greasy and it is also helps to reduce the total fat in the recipe.

This recipe require a long baking time so that the rice will cook completely and the pork chops will be deliciously tender.