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 less sodium chicken broth
- 1 Tbsp chopped fresh thyme
- 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 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 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 all ingredients on a rimmed baking sheet; spread in a single layer.
- Bake 10 to 12 minutes or until lightly browned and tender, turning zucchini after 8 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
417
|
70
|
487
|
| Fat (g) | 16 | 5 | 21 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 38 | 2 | 40 |
| Carb (g) | 38 | 6 | 44 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 583 | 207 | 790 |
| T. Sugs (g) | 5 | 4 | 9 |
| A. Sugs (g) | 0 | 0 | 0 |
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