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Oven-Baked Pork Chops

"This dish is so easy to make! I have two picky eaters I have to feed, and this was an instant success. The rice is so flavorful from the pork chops and bouillon together. Enjoy!"

Ingredients :

• 1 teaspoon olive oil, or as needed
• 6 (1-inch thick) pork chops
• 1 1/2 cups uncooked long-grain rice
• 2 stalks celery, sliced
• 1 medium onion, sliced
• 3 cups water
• 4 teaspoons instant chicken bouillon
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1 medium green bell pepper, cut into 6 rings

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H30M

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat. Brown pork chops on both sides, about 5 minutes.
• Stir rice and celery together in a baking dish. Place onion slices on top of rice and top with browned pork chops.
• Bring water to a full boil in a saucepan. Add bouillon, Italian seasoning, and salt; stir to dissolve and pour mixture over pork chops. Cover with aluminum foil.
• Bake in the preheated oven until rice is cooked and pork chops are fork-tender, 60 to 70 minutes. Remove aluminum foil and top with sliced bell peppers. Return to the hot oven and bake until peppers are tender, 10 to 15 minutes more.

Notes :

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