Pork Chop & Rice Casserole
Created by Mikekey on January 6, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 60m
- Recipe #22387
Ingredients
- 1 1/2 pounds pork loin chops (4 bone in chops)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 2 tablespoons oil (vegetable oil)
- 2/3 cup rice (dry long-grain white rice)
- 1 can (14.5 ounces) diced tomatoes (jalapeno-flavored)
- 1 cup water
- 1 medium sweet green pepper (halved, seeded and thinly sliced into strips)
- 1 cup shredded cheese (taco-blend cheese)
How to Make
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Step 1: Heat oven to 350 degrees F. Coat 2-1/2-quart oval baking dish with nonstick cooking spray.
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Step 2: Season pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper.
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Step 3: 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.
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Step 4: To prepared baking dish, add rice, tomatoes, 1 cup water and remaining salt and pepper; stir to combine. Place pork chops on rice mixture; scatter green pepper slices over top. Cover dish with foil. (SEE NOTE IN DESCRIPTION)
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Step 5: Bake 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.
Nutritional Facts
- Serving Size: 1 (437.6 g)
- Calories 512.3
- Total Fat - 29 g
- Saturated Fat - 9.6 g
- Cholesterol - 133.2 mg
- Sodium - 769 mg
- Total Carbohydrate - 16.3 g
- Dietary Fiber - 2 g
- Sugars - 3.7 g
- Protein - 45.3 g
- Calcium - 315.5 mg
- Iron - 1.9 mg
- Vitamin C - 38 mg
- Thiamin - 1 mg