Hi there, Tamy from Classic Good Eats Thursday here covering for Kris who is way under the weather.  I hope you all like it.  We loved this recipe that I adapted from the Flavor section of the local newspaper.  Be sure and stop by my food blog, Always Eat On The Good China for other tasty recipes.

2 + 2  tablespoons butter
1/2 teaspoon smoked paprika
2 1/2 cups chicken broth
1 cup BBQ sauce
4 3/4 inch bone-in pork chops
2 small red onions, thinly sliced
2 carrots, thinly sliced on an angle
1/3 pound green beans, trimmed and cut
1/3 pound sugar snap peas, trimmed
1 1/2 cups long grain white rice
1 lemon, thinly sliced (optional)
salt and pepper to taste

  • Preheat oven to 375 degrees.
  • In a large skillet heat butter on medium high.
  • Sprinkle paprika, salt and pepper on both sides of pork chops.
  • Brown pork chops on both sides until browned (5-6 minutes).
  • Transfer to a plate.
  • Add remaining butter and onion to skillet and saute until tender.
  • With a slotted spoon remove onions to a small bowl.
  • Add carrots, beans, parsley and peas to skillet sauteing a few minutes.
  • Add rice and broth.  Heat to boiling.
  • Move rice mixture to baking dish sprayed with PURE.
  • Layer pork chops over rice mixture.
  • Layer lemons over pork chops.
  • Spoon onions over lemons.
  • Spread BBQ sauce over all.
  • Cover and bake 30 minutes or until all liquid is absorbed and rice is tender.

I have been making these BBQ pork chops for a loong time. Never tought of baking them together with rice and vegetables. Looks and sounds wonderful This recipe is keeper; thank you.