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Pork Chop 'n' Rice Casserole

Pork Chop 'n' Rice Casserole

Nutrition Facts
  • cal. (kcal) 508
Pork Chop 'n'  Rice Casserole
  • Makes: 4 servings
  • Prep: 10 mins
  • Bake: 55 mins at 350°F
  • Cook: 4 mins
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by 20 people
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Ingredients

  • 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

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 for Pork Chop 'n' Rice Casserole

Servings 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.

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