Pork Chops Pacifica

This is a very good pork chop and rice recipe considering its simple ingredients. It's from Better Homes and Gardens Best-Loved Community Recipes. You are supposed to use bone-in chops, but I use boneless ones.

• Ready In: 2 hrs 5 mins
• Serves: 6

Ingredients

• 6  pork chops, 1 inch thick
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons olive oil
• 1 1⁄4 cups chicken broth
• 1  cup long-grain rice
• 14 1⁄2 ounces canned Italian tomatoes, cut up
• 1  cup green pepper, chopped
• 1⁄3 cup green onion, sliced

Directions

1. Preheat oven to 350 degrees.
2. Trim any visible fat from the chops.
3. Sprinkle the chops with salt and pepper.
4. In a large skillet, heat the oil.
5. Brown the pork chops, 3 at a time, for 2 to 3 minutes on each side.
6. Meanwhile, in a medium saucepan, bring the broth and rice to a boil.
7. Stir in the tomatoes, green peppers, and green onions.
8. Pour the mixture into a 13 x 9 x 2 inch baking dish.
9. Arrange the chops on top of the rice mixture so the chops are not touching.
10. Bake, covered, for 1 hour and 35 minutes to 1 hour and 45 minutes, until the chops are cooked and the rice is tender.