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!

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Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 pork chops
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Ingredients

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

Directions

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

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  • 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; protein 58.4g; carbohydrates 40.4g; fat 13.4g; cholesterol 142.1mg; sodium 548.2mg. Full Nutrition
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