Pork Chop and Rice Casserole

Total Time
20 mins
1 min

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.

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  1. Preheat oven to 350 degrees F.
  2. Spray 2 Qt casserole with cooking spray: set aside.
  3. Sprinkle chops with salt and pepper and then dredge in flour, shaking off excess.
  4. Heat oil 1 minute in large heavy skillet over moderately high heat.
  5. Add chops and brown 3-5 minutes on each side.
  6. Transfer chops to casserole.
  7. Top each with green pepper ring, then onion slice, then mound of par-boiled rice, dividing full amount equally.
  8. Pour tomatoes into casserole around chops so as not to disturb the rice.
  9. Cover snugly with foil and bake until chops show no signs of pink in center, about 1 hour, and serve.
  10. Note: Drain rice well after it's par-boiled.
  11. Also, if casserole seems dry at halftime, add a little water.