Swirl the olive oil in a skillet, once the oil is hot, add the pork chops. Cook for 2 to 3 minutes and flip them over and cook for another 2 to 3 minutes. Remove the pork from the pan and set it aside.
Reduce the heat to medium, add the rice to the bottom of the skillet, and toss it around for a few minutes until it begins to turn golden.
Turn the heat off and place the onions and peppers on top of pork chops, next the tomatoes and broth and sprinkle on the herbes de Provence.
Cover the pan and place the casserole in the oven and bake for 50 minutes until the rice has absorbed the liquid.
Notes
Boneless pork chops can be substituted for bone in or boneless chicken breasts or thighs.Brown rice can be substituted with white rice. Reduce the cooking time by 10 minutes.Herbs de Provence can be substituted with any combination of a few pinches of rosemary, basil, oregano thyme or marjoram.Store leftovers in the refrigerator for up to 4 days. Reheat leftovers in the microwave or on top of the stove.