Serves: 6
Total Calories: 427

6 pork chops 1/2 -inch thick
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 1/2 cups water hot tap
1 1/4 cups long grain rice converted
1/2 cup celery chopped
1/2 cup onion chopped
1 tablespoon parsley dried
2 teaspoons beef bouillon
1 cup barbecue sauce of your choice
1/4 cup water

Preheat oven to 350°.

Trim excess fat from chops and slash edges of fat as needed to prevent curling. Sprinkle chops with garlic salt and pepper. In a large non-stick skillet over medium-high heat, brown chops in hot oil about 5 minutes on each side.

Meanwhile, in a 2-quart oblong baking dish, stir hot water, rice, celery,onion, parsley and bouillon granules. Arrange browned chops on top. In a small bowl, stir barbecue sauce and 1/4 cup water until blended. Spoon evenly over chops and rice, including corners of dish. Cover tightly with foil.

Bake for 1 to 1 1/4 hours or until chops and rice are tender.

Nutritional Facts:

Serves: 6
Total Calories: 427
Calories from Fat: 115

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