Herb-Roasted Pork Chops with Tomato-Rice Skillet

Ingredients

• 2 (about 6 oz each) pork chops
• 3/4 cup, uncooked white rice
• 1 can (14 oz) canned diced tomatoes
• 1 cup cup chicken broth
• 2 tbsp tbsp olive oil
• 3 cloves, minced garlic
• 1 tsp tsp dried rosemary
• 1 tsp tsp dried thyme
• 1 small, diced onion
• 1 tsp tsp salt
• 1/2 tsp tsp black pepper
• 2 tbsp, chopped tbsp fresh parsley(optional)

Instructions

1. 1

   Season pork chops with salt, pepper, rosemary, and thyme.

2. 2

   Heat 1 tbsp olive oil in a skillet over medium-high heat and sear pork chops 3-4 minutes per side until golden. Remove and set aside.

3. 3

   In the same skillet, add remaining oil and sauté onion and garlic for 3 minutes.

4. 4

   Stir in rice, diced tomatoes, and chicken broth; bring to a simmer.

5. 5

   Nestle pork chops into the rice mixture, cover, and cook on low for 18-20 minutes until rice is tender and pork reaches 145°F (63°C).

6. 6

   Rest 5 minutes, garnish with parsley, and serve.