Pork Chops with Garden Rice Recipe

Preheat oven to 350 degrees F (175 degrees C).

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.

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.

Cover and bake 1 hour in the preheated oven or until rice and vegetables are tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).