Pork Chop 'n' Rice Casserole

Spanish-style rice and pork chops bake together in this easy casserole recipe.

Recipe from Family Circle
Pork Chop 'n'  Rice Casserole
10 mins
  • 4 loin pork chops, bone in (about 1-1/2 pounds total)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2/3 cup long-grain white rice
  • 1 can (14.5 ounces) jalapeno-flavored diced tomatoes
  • 2 medium sweet green peppers, halved, seeded and thinly sliced into strips
  • 1 cup shredded taco-blend cheese
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Heat oven to 350 degrees F.
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.
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.
Bake in 350 degree F 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. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 508, Fat, total (g) 23, chol. (mg) 87, sat. fat (g) 8, carb. (g) 39, fiber (g) 3, pro. (g) 35, sodium (mg) 1034, Percent Daily Values are based on a 2,000 calorie diet
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