The combination of herbs and red pepper flakes adds a Mediterranean touch to this easy and quick to fix delicious dinner.

4	thick	pork loin chops
1	tbsp.	olive oil
1	medium	onion, chopped
2	C	sliced mushrooms
2	Cloves	garlic, minced
1	tsp.	crumbled dried rosemary
1/2	tsp.	dried thyme
1/8	tsp.	dried red pepper flakes
1		bay leaf
1	C	long grain rice
2	C	coarsley chopped tomatoes
1/2	C	chicken stock
2	tbsp.	all-purpose flour
1-1/2	C	milk
1	tsp.	salt
		chopped fresh parsley

Trim fat from pork chops. In Dutch oven or large nonstick pan over medium-high heat, brown pork chops in hot oil and transfer to plate. Add onions, mushrooms, garlic, rosemary, thyme, dried red pepper flakes and bay leaf to pan; cook, stirring often, until onion is softened. Add 1 tbsp. water, if necessary. Stir in rice; cook, stirring for 1 minute. Stir in tomatoes and chicken stock; bring to boil. Whisk flour into Milk until smooth; pour into pan and bring to simmer, stirring. Reduce heat to medium-low; cover and simmer for 10 minutes, stirring occasionally. Return pork and any juices to pan, nestling into rice; cover and cook for about 10 minutes or until just a hint of pink remains inside pork and rice is tender. Remove from heat; let stand, covered for 5 minutes. Discard bay leaf. Sprinkle with salt. Garnish with parsley.