Meat, Pasta, Rice & Grains
Peasant Style Baked Pork Chops & Rice

1 28-oz. can tomatoes, any style, including juices (if whole, hand-crush before using) 2 cups chicken stock, vegetable stock, and/or water 1 tbsp tomato paste 1 tbsp ketchup 1 tbsp garlic powder 1 tbsp chili powder

6 to 8 pork chops, any style, with or without bones 1 medium onion, diced 1 1/4 cups white rice, unrinsed Salt and pepper to taste

In a large covered baking dish (can be covered with foil), combine tomatoes with juices, stock/water, tomato paste, ketchup, garlic powder, chili powder, and salt and pepper. Whisk or stir until completely mixed.

Stir the onions and rice into the mixture. Layer the pork chops on the top, pressing down until they're just barely covered.

Cover and bake in a pre-heated 350F oven for 75-90 minutes, until the rice is tender and the meat reads at least 145F.

Stir, and let rest covered for an additional 10-15 minutes. Stir again and serve.

Notes

For Slow Cooker/Crock-Pot®

Increase liquid by 3/4 cup, prepare and layer as above. Cook on low for 4 to 6 hours, stirring twice in between, until all the liquid is absorbed.