This dish is so easy to make! I have two picky eaters I have to feed, and this was an instant success. The rice is so flavorful from the pork chops and bouillon together. Enjoy!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Heat olive oil in a skillet over medium heat. Brown pork chops on both sides, about 5 minutes.

  • Stir rice and celery together in a baking dish. Place onion slices on top of rice and top with browned pork chops.

  • Bring water to a full boil in a saucepan. Add bouillon, Italian seasoning, and salt; stir to dissolve and pour mixture over pork chops. Cover with aluminum foil.

  • Bake in the preheated oven until rice is cooked and pork chops are fork-tender, 60 to 70 minutes. Remove aluminum foil and top with sliced bell peppers. Return to the hot oven and bake until peppers are tender, 10 to 15 minutes more.

Nutrition Facts

535 calories; 13.4 g total fat; 142 mg cholesterol; 548 mg sodium. 40.4 g carbohydrates; 58.4 g protein; Full Nutrition