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Pork Chops Ole

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Submitted by bengray

Pork Chops Ole with seared chops baked over taco-seasoned rice in tomato sauce, topped with green pepper and melted cheddar. A Tex-Mex one-dish pork and rice dinner.

YIELD

6 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

These Tex-Mex pork chops bake right on top of taco-seasoned rice in a covered dish, so the rice cooks in the tomato sauce and water below while the chops steam tender above. Chopped green pepper sits between the two layers, and a blanket of melted cheddar goes on at the very end.

The chops get a quick sear first, which builds a crust and adds flavor before the long, covered bake. The taco seasoning mixed into the rice means every grain is spiced, not just the surface of the meat. After an hour to an hour and a half, the rice has absorbed all the liquid and the chops are fall-off-the-bone tender.

Uncover, scatter cheese on top, and pop it back in the oven until bubbly and golden.

Pro Tips

  • Sear the chops well on both sides before placing them on the rice. That browning adds savory depth to the whole casserole.
  • Keep the dish covered tightly during baking. The steam is what cooks the rice. If it escapes, the rice dries out and stays crunchy.
  • Check the rice at the 1-hour mark. If the liquid is absorbed and the rice is tender, it’s done. If not, add a splash of water and continue baking.
  • Use long-grain white rice, not instant. Instant rice can’t handle the extended bake time and will turn to paste.

Variations

  • Salsa verde: Swap the tomato sauce for green salsa and use pepper jack cheese instead of cheddar for a tangy twist.
  • Black bean boost: Scatter canned black beans over the rice before placing the chops for extra protein and fiber.
  • Chicken version: Use bone-in chicken thighs instead of pork chops with the same baking method.

Ingredients

6 6
EACH EACH PORK CHOP *
2 30
TABLESPOONS ML VEGETABLE OIL
1
X SEASONED SALT
to taste *
¾ 177
1 ½ 355
CUPS ML WATER
1 1
CAN CAN TOMATO SAUCE *
½ 0.5
PACKAGE PACKAGE TACO SEASONING MIX *
1 1
MEDIUM MEDIUM GREEN BELL PEPPER
chopped
½ 118
CUP ML CHEDDAR CHEESE
shredded

Directions

Fry pork chops in oil; sprinkle with seasoned salt and pepper.

Meanwhile, in a greased 9×13 baking dish , combine rice, water, tomato sauce and taco seasoning; mix well.

Arrange chops over rice; top with green pepper.

Cover and bake at 350℉ (180℃). for 1 to ½ hours.

Unocver and sprinkle with cheese; return to the oven until cheese is melted.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 179 39% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 67mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 6% Vitamin C 35%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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