Ingredients:

• 2 teaspoons vegetable oil

• 6 boneless pork chops (1¼ inch thick)

• 1 can 99% fat-free chicken broth (14½ ounces)

• 1 cup water

• 1½ cups long-grain white rice

• 2 ribs celery, chopped

• 4 tablespoons Garden Harvest Special Blend

• 1 small onion, halved and sliced

• 1 large green bell pepper, cut into 6 rings

Directions:

• Heat oil in a 12-inch nonstick skillet over medium-high heat. Add pork chops and brown on both sides, set aside.

• In the same skillet, add chicken broth, water, rice, celery, and Garden Harvest Special Blend, stir. Bring rice mixture to a full boil.

• Immediately spoon rice mixture into a 9 x 13-inch baking dish. Spread sliced onion over hot rice, arrange pork chops evenly on top.

• Cover dish with foil, bake in a 375-degree oven for 45 minutes or until rice is cooked through and tender.

• Remove foil, top each pork chop with a bell pepper ring, and bake for an additional 10 minutes.

• Pork
• Pork
• Main Dish