Herbed Pork Chops

Garlic  Baked Herbed Pork Chops with Saffron Rice

4 thick center-cut or butterflied pork chops

a blend of your favorite fresh herbs (I used: Cuban oregano, garlic
chives, marjoram, thyme, true Greek oregano)

salt and pepper – to taste

2 packages Mahatma Yellow Rice: 1 Spicy Saffron; 1 Saffron, or
equivalancy of 1 2/3 cups to about 2 cups cooked saffron rice

20 ounces bullion broth (I use vegetarian vegetable; and do
recommend very low sodium variety, if you use regular `bullion’, so
as to let the herbal flavors through)

1 red pepper, sliced

1 14.5 ounces can diced tomatoes (I used “Italian,” with garlic and
herbs)

1 whole medium onion, thinly sliced

Sprinkle pork chops with your favorite fresh herbal blend, adding salt and pepper to taste. Pour uncooked rice into large covered casserole; place pork chops on top of rice; pour in bullion; layer onion slices on top of meat, then add diced tomatoes on top of onion slices and pork chops. Cover and bake 350-degrees F until cooked through (about 1 ½ hour). Serves 8.

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