Baked Pork Chops

INGREDIENTS
2    teaspoons dried parsley
1    teaspoon dried thyme
1    teaspoon garlic powder
1    teaspoon dried sage
1    teaspoon dried marjoram
2    tablespoons olive oil, divided
4    thick loin pork chops, boneless
½   cup Arborio rice
½   cup beef broth
1    cup fresh sliced mushrooms
1    cup red bell pepper, cut to 1 inch pieces
1    small onion, chopped
1    can (15 ounces) diced tomatoes

METHOD

Preheat the oven to 350 F. In a small bowl, mix together the parsley, thyme, garlic powder sage and marjoram. Using 1 tablespoon of the olive oil, coat the pork shops on both sides then sprinkle them with 2 teaspoons of the spice mix and place on the bottom of a 9 inch square baking dish. Pour the rice around the edges and between the pork chops and pour the broth slowly over both.

In a large bowl, add the mushrooms, bell pepper and onion.. Drain the canned tomatoes, reserving the juice and add the tomatoes to the bowl. Drizzle with 1 tablespoon of olive oil, mixing. Add the remainder of the spices and combine. Pour the vegetables over the pork chops and smooth out evenly. Pour in the reserved tomato juice plus ¼ cup of water and bake uncovered for 20 to 25 minutes until the chops are thoroughly cooked and all the liquid has been absorbed. Serve each chop with a portion of the rice and vegetables.