Pre-heat oven to 350-F degrees and lightly grease a covered casserole dish in which the pork chops will fit well; set aside. Brown both sides of the pork chops in a skillet over medium-high heat. Place the raw rice on the bottom of a lightly greased casserole dish. Place the browned pork chops on top of the raw rice. Top the pork chops with slices of onion, tomato, and green pepper. Season to taste with salt and pepper, then pour the chicken broth over the contents of the casserole dish.
Cover and bake for 1 hour, and serve warm.
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|Serving Size: 1 Serving (439g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 166 (33%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 137.3mg||42 %|
|Sodium 314.9mg||11 %|
|Potassium 1015.6mg||27 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 31.5g|
|Protein 45.7g||65 %|
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Calories per serving: 497
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