Serves: 6
Total Calories: 410

1 1/2 teaspoons garlic salt
1/4 teaspoon black pepper
6 pork chops (about 3/4 inch thick), trimmed
2 tablespoons vegetable oil
1 1/2 cups onions chopped
1 1/4 cups quick cooking brown rice raw
1 cup celery sliced
2 teaspoons poultry seasoning
1 1/4 cups water
1/2 cup white wine
2 teaspoons chicken bouillon
Parsley sprigs
cherry tomatoes

At least 2 hours or up to 24 hours before serving:

Grease a 2-quart shallow baking dish. In a small bowl, mix garlic salt and pepper. Rub into both sides of pork chops. In a 10-inch skillet over medium-high heat, brown chops in oil, about 10 minutes on each side.

Meanwhile, place onions, rice, celery and poultry seasoning in baking dish. In a small saucepan over medium-high heat, bring water, wine and bouillon granules to a boil. Pour over rice and vegetables, stirring to mix. Arrange chops over top, overlapping as needed. Cover tightly. If making ahead, refrigerate up to 24 hours, letting stand at room temperature for 1 hour before baking.

Bake, covered, in a preheated 325° oven for 1 1/2 to 1 3/4 hours or until meat and rice are tender.

To serve, garnish with parsley and cherry tomatoes.

Nutritional Facts:

Serves: 6
Total Calories: 410
Calories from Fat: 147

More Recipes from the Make And Take Cookbook Cookbook:
Beef And Bean Bake
Beef And Nacho Casserole
Broccoli-Rice Bake
Corned Beef Bake
Green Chili-Rice Bake
Ham And Broccoli Dinner
Savory Pork Chops And Rice
Shrimp And Crab Supreme
Tuna Tetrazzini
Walnut Broccoli