Prep 20 mins
Cook 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.
- 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
- 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.
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.
Excellent meal! I posted a few pics. I did it a bit differently from the recipe. I used Uncle Ben's long grain wild rice with the seasoning packet, and boiled that about 10 minutes, heaped that on the browned chops which already had some of the green pepper, onion, and I added garlic (gotta have the garlic!), then I used a full 14oz can of chopped tomatoes (much more than 1.5cups) and put that all around and on top of the chops. Covered and into the oven. About 1/2hr in a drizzled a little water over the rice and chops. 30 more minutes and they were absolutely fantastic. Moist, tender and very flavorful. The rice came out great. We did a salad and some green string beans with it.
I made this for 5 using boneless pork loin chops and it was loved by all. The only thing I added was a wee bit of garlic. I love garlic. *s* Everyone truly enjoyed it said to say thanks for such a nice meal. This could turn into a once month dinner real easy. Thanks Bev.