One-Pot Smoky Pork Chops and Rice
Garlicky Zucchini Spears
Ingredients
- 2 (8-oz) bone-in pork chops
- 1 tsp smoked paprika
- ¼ tsp salt, divided
- 2 tsp olive oil
- 1 (8-oz) pkg diced tricolor bell pepper mix
- 1¼ cups grape tomatoes
- ⅓ cup low-sodium chicken broth
- 1 tsp chopped fresh thyme (or use 1 tsp dried)
- ⅓ cup instant brown rice
Instructions
- Sprinkle pork with paprika and ⅛ tsp salt. Cook pork in hot oil in a nonstick skillet or Dutch oven 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 ⅛ 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, cook rice according to package directions. Stir rice into pork mixture until blended.
Side Dish Ingredients
- 1 large zucchini, quartered lengthwise into spears
- 2 tsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tsp minced garlic
Side Dish Instructions
- Preheat oven to 450°F. Toss together zucchini, oil, salt, and pepper on a rimmed baking sheet.
- Bake 10 to 12 minutes or until lightly browned and tender, turning zucchini and adding garlic after 8 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
427
|
70
|
497
|
| Fat (g) | 15 | 5 | 20 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 37 | 2 | 39 |
| Carb (g) | 40 | 6 | 46 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 393 | 159 | 552 |
Quick & Healthy Meal Plan
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