Pork Chop and Wild Rice Skillet Casserole

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.