One-Pot Rice and Porkchops

If you're anything like me, you love one-pot recipes, and why wouldn't you? They are easy to cook, clean, and enjoy! And this recipe is no exception. Filled with flavor this tender meat and the perfectly cooked rice will be an easy meal to prepare for your family.

• Difficulty: Easy
• Category: Supper
• Cuisine: American
• Cooking Method: Bake

Ingredients

• 1 tbsp oil or butter
• 6 1in thick porkchops
• 2 cup uncooked white rice
• 4 cup chicken stock
• 1/2 cup green bell pepper (small dice/chopped)
• 3 green onions (sliced thin)
• 3 roma tomatoes (sliced thin)
• salt (to taste)
• pepper (to taste)
• 1 1/2 tsp paprika

Instructions

1. Preheat the oven to 350 degrees Heat a large oven-safe skillet or saucepan over medium/high heat. While the pan is heating season both sides of the pork chops with salt and pepper.
2. Once the pan is heated, sear both sides of the meat until golden brown, do not cook them fully. Set the meat aside and turn off the stovetop.
3. In the same pan, pour in your rice and chicken stock, then layer your tomatoes, onions, and green peppers then sprinkle with, paprika, salt, and pepper. (About 1 1/2 to 2 tsp each) Take your browned pork chops and place them in the pan, make sure they are covered or almost covered with the liquid.
4. Cover with an oven-safe lid or with tinfoil if a lid is unavailable. Place in the oven and bake for 1 hour, or until meat and rice are fully cooked.
5. Using 2 oven mitts, carefully take the pan out of the oven, set it on the stovetop or a heat-safe area, serve and enjoy!