Pork Chop 'n' Rice Casserole

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    pork loin chops, bone in (about 1-1/2 pounds total)
  • 12
    teaspoon salt
  • 14
    teaspoon black pepper
  • 2
    tablespoons vegetable oil
  • 1
    cup water
  • 1
    (14 1/2 ounce) can diced tomatoes, jalapeno-flavored
  • 2
    medium sweet green peppers, halved, seeded and thinly sliced into strips
  • 1
    cup cheese, taco-blend shredded
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DIRECTIONS

  • Heat oven to 350°F.
  • Season pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add chops; cook until lightly browned, about 2 minutes per side. Remove skillet from heat.
  • Coat 2-1/2-quart oval baking dish with nonstick cooking spray. Add rice, tomatoes, 1 cup water and remaining salt and pepper; stir to combine. Place pork chops on rice mixture; scatter green pepper over top. Cover dish with foil.
  • Bake in oven for 50 minutes or until rice is tender and most liquid has been absorbed. Remove foil from dish; sprinkle cheese over top. Bake until cheese melts, about 5 minutes. Let stand 10 minutes before serving.
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