One-Pot Smoky Pork Chops and Rice
Garlicky Zucchini Spears
Ingredients
- 6 (8-oz) bone-in pork chops
- 1 Tbsp smoked paprika
- 1 tsp salt, divided
- 2 Tbsp olive oil
- 2 (8-oz) pkg diced tricolor bell pepper mix
- 2 pints grape tomatoes
- 1 cup low-sodium chicken broth
- 1 Tbsp chopped fresh thyme (or use 1 tsp dried)
- 2 (8.8-oz) pouches microwavable brown rice
Instructions
- Sprinkle pork with paprika and ½ tsp salt. Cook pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until browned. Remove from skillet.
- Add bell pepper mix, and cook 2 minutes or until crisp-tender. Stir in tomatoes, broth, thyme, and ½ tsp salt. Reduce heat to medium; nestle pork chops into vegetable mixture. Cover and cook 5 minutes or until vegetables are tender and pork is done.
- Meanwhile, microwave rice according to package directions. Stir rice into pork mixture until blended.
Side Dish Ingredients
- 3 large zucchini, quartered lengthwise into spears
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss together zucchini, oil, garlic, salt, and pepper on a rimmed baking sheet.
- Bake 10 to 12 minutes or until lightly browned and tender, turning once during last 2 minutes of cooking.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
394
|
84
|
478
|
| Fat (g) | 11 | 7 | 18 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 36 | 4 | 40 |
| Carb (g) | 30 | 3 | 33 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 475 | 284 | 759 |
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