Pork Chop 'n' Rice Casserole
- cal. (kcal) 508
- Makes: 4 servings
- Prep: 10 mins
- Bake: 55 mins at 350°F
- Cook: 4 mins
loin pork chops, bone in (about 1-1/2 pounds total)
long-grain white rice
(14.5 ounces) jalapeno-flavored diced tomatoes
sweet green peppers, halved, seeded and thinly sliced into strips
shredded taco-blend cheese
- 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 for Pork Chop 'n' Rice CasseroleServings Per Recipe: 4
PER SERVING: 508 cal., 23 g total fat (8 g sat. fat), 87 mg chol., 1034 mg sodium, 39 g carb. (3 g fiber), 35 g pro.