BAKED PORK CHOPS WITH VEGETABLE RICE

By jarren

Ingredients

• 2 teaspoons (10 mL) vegetable oil
• 4 to 6 pork chops, trimmed
• 1 onion, chopped
• 1 clove garlic, minced
• 1 cup (250 mL) long grain parboiled rice
• 1 teaspoon (5 mL)each curry powder, ground cumin, dried oregano
• 2 cups (500 mL) diced or sliced zucchini
• 1 1⁄2 cups (375 mL) chopped fresh plum tomatoes
• 1 cup (250 mL) diced sweet peppers (red, green or yellow)
• 1 ⁄2 teaspoon (2 mL)salt
• 1 ⁄4 teaspoon (1 mL)pepper
• 1 bay leaf
• 2 cups (500 mL) chicken stock

Preparation

Step 1

In large skillet over medium-high heat, heat oil. Brown chops on both sides; remove and set aside.

Add onion and garlic to skillet; cover and cook about 5 minutes, until softened. Add rice, curry powder, cumin and oregano; stir to coat rice. Add zucchini, tomatoes, peppers, salt, pepper, bay leaf and chicken stock. Bring to boil; reduce heat, cover and simmer for 10 minutes.

Transfer mixture to 13 x 9 inch (3.5 L)baking dish. Nestle pork chops into rice; pour any juices from meat over top.

Cover and bake in 350F (180C) oven for 30 to 35 minutes or until rice is tender and liquid absorbed. Discard bay leaf.