Ingredients:

• 6 boneless Ontario pork loin chops, about 1 1/2 lb/750 g, (about 3/4 inch/2 cm thick)
• 3/4 tsp (3 mL) each salt and pepper
• 2 tbsp (30 mL) extra-virgin olive oil
• 1 small onion, diced
• 1 small green pepper, diced
• 1 tsp (5 mL) each smoked paprika and dried oregano
• 1 cup (250 mL) basmati rice
• 1/4 cup (60 mL) chopped fresh parsley
• 1 can (19 oz/540 mL) petite cut stewed tomatoes
• 1 1/4 cup (310 mL) vegetable broth
• 1/2 cup (125 mL) shredded Manchego cheese

Cooking Instructions:

1. Pat pork chops dry and sprinkle all over with salt and pepper.
2. Preheat oven to 375ºF (190ºC).
3. In a large deep ovenproof skillet, heat oil over medium-high heat. Brown pork chops on both sides are remove to a plate. Reduce heat to medium heat. Cook onion, pepper, paprika and oregano for about 3 minutes or until softened. Stir in basmati rice and parsley to coat. Add tomatoes and broth; bring to a simmer. Cover and bake for 10 minutes.
4. Uncover and nestle pork chops into rice, along with any accumulated juices. Cover and bake for about 10 minutes or until rice is tender and liquid is absorbed. Uncover and sprinkle with cheese. Return to oven for about 5 minutes or until cheese is melted.

Bone in Pork Chop Variation: Substitute 6 bone in pork loin chops for the boneless chops.

Cheese Variation: Substitute other cheeses like feta, goat cheese or aged smoked cheddar for the Manchego cheese.