Prep 15 mins
Cook 45 mins
This is a recipe I have been making for years. It comes from Betty Crockers Dinner for Two Cookbook. I find it easy to make, but elegant.
- 4 pork loin chops, 1/2 to 3/4 inch think
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 medium onion, cut into thin onion slices
- 1 green pepper, cut 4 green pepper rings
- 4 tablespoons uncooked instant rice
- 1 (8 ounce) can stewed tomatoes
- In 10-inch skillet, brown chops over medium heat.
- Sprinkle salt and pepper on chops.
- Top each with 2 -3 onion slices, 1 green pepper ring, 1 tablespoon rice and 1/4 cup tomatoes.
- Reduce heat; cover and simmer until done, about 45 minutes. Add a small amount of water if necessary.
Great pork chops and love that is was an easy one pot meal. I used boneless pork chops and added a 15 ounce can of stewed tomatoes. Cooked more rice and served the chops on top. Also had Samantha in Ut's Recipe #374000 using Jamilah's Kitchens recipe #373226. Thank you morgainegeiser for posting this recipe. Made and reviewed for ZWT5, Bodacious Brickhouse Babes team.
This could not be easier nor more delicious! Two things I did differently that were similar in results: I used frozen rice (because I don't stock instant rice) that I simply cut into chunks on each chop, and I used some olive oil to coat my frying pan to mitigate when the fat from the chops would take effect, enabling me to flip the chops over. What a wonderful dish! Thanks, morgainegeiser! Made for Aussie New Zealand Recipe Swap.
An easy-to-fix main dish we all enjoyed. The only change I made was to prepare the rice on the side as I knew that for this family the 1 tablespoon per just would not be enough. Thanks Roxie, a repeater to be added to my files. Made for Spring PAC 09.