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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.
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
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.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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