Pork Chops & Rice

Pork Chops & Rice 3 - tablespoons butter 1 - cup uncooked long-grain white rice (I use uncle bens par boil rice) salt and pepper, to taste 6 - pork chops, bone in or boneless sirloin chops 1 - 14-ounce can low sodium beef broth 1/2 - cup water 1/2 - small onion sliced and separated into rings 1 - bell pepper, seeded and sliced into rings Preheat the oven to 350-degrees. In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes. Spread the rice in a 13 x 9 inch baking pan. Season the pork chops with pepper and add to the same skillet heat to medium high. Brown pork chops on each side (do not cook them all the way through). You just want them browned and seared on each side. Searing the pork chops first adds a nice rich flavor to the pork. Arrange the pork chops on top of the rice. Pour the broth and water over the chops. Spread the onion rings and green peppers over the chops and cover the dish with aluminum foil and bake for 45 - 50 minutes, or until pork chops are tender. If after 50 minutes the rice is not cooked, remove the pork chops to a plate and keep warm. Cover the dish and return the rice to the oven for an additional 15 minutes. If the rice is dry, add a bit more water before returning to oven (dependent on climate). I checked the pork chops after 45 minutes. The rice was almost done so I did not remove the pork chops. I just recovered the dish with aluminum foil and continued cooking an additional 15 minutes.