Ingredients:

  • 4 bone-in pork chops (1-inch thick) (approximately 680 grams)
  • 1 cup long-grain white rice (190 grams)
  • 2 cups chicken broth (480 ml)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup frozen mixed vegetables (150 grams; peas, carrots, corn)
  • 1 teaspoon olive oil (5 ml)
  • 1 teaspoon dried thyme (1 gram)
  • 1 teaspoon paprika (2 grams)
  • Salt and pepper to taste
  • 1 cup shredded cheese (e.g., cheddar or mozzarella) (100 grams)
  • ½ cup French fried onions (optional) (30 grams)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt, pepper, paprika, and thyme. Sear chops for 3-4 minutes on each side until golden brown; transfer to a plate.
  3. In the same skillet, add diced onion and minced garlic; sauté for 2-3 minutes until soft.
  4. In the baking dish, combine rice, chicken broth, sautéed onion and garlic, and frozen vegetables. Stir until well mixed.
  5. Place seared pork chops on top of the rice mixture.
  6. Cover the dish with aluminum foil and bake for 25 minutes. Remove foil, sprinkle with cheese, and bake for an additional 15 minutes or until rice is tender and pork reaches internal temperature of 145°F (63°C).
  7. Top with French fried onions and bake for another 5 minutes until crispy.
  8. Let the casserole sit for 5 minutes before serving.