Pork Chop and Rice Casserole

READY IN: 21mins
Recipe by Bev I Am

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.

Ingredients Nutrition

Directions

  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.

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