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Baked Pork Chops and Rice
Reviews:
April 19, 2016

This was really great and adaptable! I used "Better than bouillon" to make my broth. Added chopped green bell pepper with onion to saute, which I topped the chops with before covering with foil. Seasoned chops lightly with ground pepper, garlic and just used a smidgen of the seasoned salt. I sprayed my dish lightly with cooking spray. I had 5 thin bone-in chops. Baked at 375 for 30 minutes then cut the heat back to 325 the last 15 minutes; let sit covered for 5 minutes after removing from oven. The rice absorbed the beef flavor and was cooked perfectly. We loved it. I think the secret to cooking this is to make sure the broth is boiling before adding to baking dish with the rice and seasoning your chops to your preference. Just don't add too much salt as chops and bouillon are naturally salty. I agree with another reviewer that if you are using thin chops, this will probably serve 3-4 adults instead of 6; my husband had 2 chops.

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