Dinner: Pork Chop and Wild Rice Skillet Casserole

We trimmed fat and calories from the original pork chops and rice casserole (made with condensed soups) and added a ton of extra flavor using onions, bell peppers, and paprika.

Ingredients

2 tbsp. butter
4 bone-in pork chops
1/2 tsp. salt
1/4 tsp. Freshly ground pepper
1/2 medium onion
2 red and/or yellow bell peppers
1 c. wild rice
1/2 tsp. paprika
1 c. chicken broth
chopped fresh parsley

Instructions

Preheat the oven to 350 degrees F. Melt the butter in a large ovenproof skillet on medium-high heat.
Sprinkle the pork chops with 1/4 teaspoon each salt and pepper. Add to skillet and cook 3 minutes per side, or until browned; transfer to plate.
To same skillet, add onion, bell peppers, and remaining 1/4 teaspoon salt and cook, stirring, 5 minutes, or until soft. Stir in rice and paprika and cook 1 minute. Add chicken broth and 3/4 cup water and bring to a simmer, stirring occasionally, about 2 minutes.
Return pork chops to skillet. Tightly cover skillet with foil. Bake 30 minutes, or until pork is cooked through (145 degrees F). Top with parsley before serving, if desired.

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