Pork Chop 'n' Rice Casserole
Recipe from Family Circle

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



by 15  people


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Servings: 4
Prep Time: 10 mins
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Ingredients
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    4   
    loin pork chops, bone in (about 1-1/2 pounds total)
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    black pepper
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    2   tablespoons 
    vegetable oil
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    2/3  cup 
    long-grain white rice
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    1   can 
    (14.5 ounces) jalapeno-flavored diced tomatoes
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    2   medium 
    sweet green peppers, halved, seeded and thinly sliced into strips
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    1   cup 
    shredded taco-blend cheese

Directions
1.
Heat oven to 350 degrees F.
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.
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.
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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