Recipe by Bev
This recipe became popular during the late 30's. A one-dish meal that is sure to please your family today as well! From the American Century Cookbook.
Top Review by Geema
This is such a great recipe...one I used to make years ago and have forgotten all about since I stopped eating most red meat. I made it by layering the chops, pepper, onion, used wild rice instead of white and placed a thick slice of tomato right on top of each stack instead of the crushed tomatoes. I seasoned everything with salt, pepper and thyme. A simply delicious recipe. Thanks for posting it and bringing back great memories. I just might make it for my kids who still eat meat.
- 4 pork loin chops or 4 pork chops, cut 1 inch thick
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup flour
- 2 tablespoons vegetable oil
- 4 green bell peppers, rings
- 4 slices yellow onions
- 2⁄3 cup long grain rice, par-boiled 10 minutes in lightly salted wqter and drained
- 1 1⁄2 cups canned crushed tomatoes
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Spray 2 Qt casserole with cooking spray: set aside.
- Sprinkle chops with salt and pepper and then dredge in flour, shaking off excess.
- Heat oil 1 minute in large heavy skillet over moderately high heat.
- Add chops and brown 3-5 minutes on each side.
- Transfer chops to casserole.
- Top each with green pepper ring, then onion slice, then mound of par-boiled rice, dividing full amount equally.
- Pour tomatoes into casserole around chops so as not to disturb the rice.
- Cover snugly with foil and bake until chops show no signs of pink in center, about 1 hour, and serve.
- Note: Drain rice well after it's par-boiled.
- Also, if casserole seems dry at halftime, add a little water.