Pork Chop "N" Rice Casserole

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Nutrients Value Per Serving 508 calories, 23 g fat, (8 g saturated), 35 g protein, 39 g carbohydrates, 3 g fiber, 1034 mg sodium, 87 mg cholesterol

Submitted by Jeffrey Leeper
Published on August 4, 2018
Recipe Placeholder Image
Prep Time:
10 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
4
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Ingredients

  • 4 loin pork chops, bone in (about 1 1/2 pound)

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons vegetabl oil

  • 2/3 cup long grain white rice

  • 1 can (14.5 ounces) jalapeno flavored diced tomatoes

  • 2 medium size sweet green peppers, halved, seeded and thinly sliced into strips

  • 1 cup shredded taco blend cheese

Directions

  1. 1. Heat oven to 350 degrees

  2. 2. Season pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add chops: cook until lightly browned, about 2 minutes per side. Remove skillet from heat.

  3. 3. Coat 2 1/2 quart oval baking dish with nonstick cooking spray. Add rice, tomatoes, 1 cup water and remaining salt and pepper; stir to combine. Place pork chops on rice mixture; scatter green pepper over top. Cover dish with foil.

  4. 4. Bake in 350 degree oven for 50 minutes or until rice is tender and most liquid has been absorbed. Remove foil from dish; sprinkle cheese over top. Bake until cheese melts, about 5 minutes. Let stand 10 minutes before serving.