This pandemic has had my mind in a not so good space, but lately I have been feeling better, and have gotten back in the kitchen! Tonight we are having a super easy Rice and Pork Chop Bake. This simple but comforting supper is:
- 9 SmartPoints on Green and Blue
- 4 SmartPoints on Purple
Here is what you’ll need:
3 lean pork chops…this is about 12 oz raw. Season both sides with salt and pepper.
1 green bell pepper, diced
1 medium onion, diced
1 tomato, peeled, seeded and chopped
3/4c uncooked brown rice, quick cooking
1 1/2c of low sodium chicken broth
To start, preheat your oven to 375° and spray a 13×9 baking pan with nonstick spray.
Preheat a large, non-stick skillet over medium high heat and add your chops.
Brown them on each side for about 3 minutes…until they get nice and brown.
I mean, look at that crispy. Yum.
Then, add them to your baking dish.
Add in your veggies.
And your rice.
And then your liquids.
Season the whole thing with salt and pepper to taste, and then cover tightly with foil.
Bake at 375° for 45 minutes to 50 minutes. Remove from the oven and let sit covered for another 5 minutes. Uncover, fluff rice with a fork, and serve!
This makes 3 servings, but to increase serving size, add 4oz pork chops, 1/4c rice and 1/4c liquid.
Rice and Pork Chop Bake
- 3 4oz lean pork chops
- Salt and pepper
- 1 green bell pepper, diced
- 1 medium onion, diced
- 1 tomato, peeled, seeded and diced
- 3/4c quick cooking brown rice
- 1 1/2c low sodium chicken broth
- 1/4c water
Preheat oven to 375°. Spray a 13×9 baking dish with nonstick spray.
Season pork chops with salt and pepper on both sides. Heat a large nonstick skillet over medium high heat. Brown pork chops in skillet for 3 minutes per side.
Transfer pork chops to baking dish. Add vegetables, rice and liquids to the dish and then season with salt and pepper. Cover tightly with foil.
Bake for 45 to 50 minutes. Remove from oven and let sit, covered, for 5 more minutes.
Fluff rice and serve!
Makes 3 Servings.
9SP on Green and Blue
4SP on Purple.