Ingredients
6 pork chop, bone-in, (about ¾ to 1-inch thick)
5½ oz yellow onions, quartered
8 oz tomatoes, quartered
4 oz bell peppers, of your choice, cut into wedges
18 oz BBQ sauce, of your choice, (2 bottles)
3 tbsp vegetable oil
1 cup rice, steamed, per serving
Preparation
Preheat the oven to 440 degrees F.
Heat up oil in a skillet, add the chops, then sear on both sides. Once done, transfer to a roasting pan.
Combine all the vegetables in a bowl, then layer these on top of the chops.
Cover with barbeque sauce and wrap them with foil before transferring to the oven.
Bake for about 20 minutes, then decrease the heat to 360 degrees F and continue baking for 40 minutes or until the chops are fork tender.
Serve over rice, and enjoy!
