Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

A homey casserole meal for those chilly winter evenings. I wonder if this could be made in a crockpot? Let me know if you try it.

Ingredients Nutrition

Directions

  1. In a skillet over medium high heat, brown pork chops in olive oil.
  2. Remove from heat.
  3. Combine the tomatoes, soups and the washed rice.
  4. Pour into a greased casserole dish.
  5. Place the browned pork chops on top of the soup/rice mixture.
  6. Place sliced bell pepper over chops.
  7. Cover the casserole and bake at 350 degrees for 1 1/2-2 hours depending on thickness of chops.

Reviews

(2)
Most Helpful

Home run! My family loved this recipe! You are correct in that it was perfect for a chilly night. Inexpensive to make, VERY quick to prepare, and feeds a crowd. I put this together in about 10 minutes flat. A few slight modifications to the recipe: used center cut boneless chops (eliminating the trimming step and reducing the cook time to 1 hr), seasoned the chops (s/p, garlic, onion powder), substituted beef broth for consume (could not find consume and broth did the trick), and added sliced onions. Another idea...for left overs: I elaborated on a Costa Rican dish (Gallo Pinto) by topping the leftovers with an over easy fried egg, a little cheese, and some fresh pico de gallo.

Caseylaine October 20, 2009

Good cassserole Geema, next time I will use low sodium soups though as it was a little salty. Great flavor and the rice was delish!

LAURIE March 09, 2003

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