Tomato Pork Chops
Submitted by grigg001
Pork chops bake over a bed of rice with sliced tomatoes and onions in this simple one-dish dinner. The juices from the meat and vegetables flavor the rice as it cooks.
YIELD
6 servingsPREP
5 minCOOK
30 minREADY
35 minThis is weeknight cooking at its easiest. Raw rice goes in the bottom of a baking dish, pork chops on top, then fresh tomato and onion slices. Water covers it all, and the oven does the rest.
As the chops cook, their juices drip down into the rice along with the sweet tomato and onion. Everything finishes tender and flavorful in about 30 minutes.
Pro Tips
- Check the water level: Make sure water just covers the pork chops so rice cooks through without drying out
- Slice evenly: Cut tomatoes and onions in uniform slices so they cook at the same rate
- Use bone-in chops: Bone-in pork chops stay juicier during baking than boneless
Ingredients
Directions
Take a 9×13 glass baking dish and cover the bottom with the rice.
Lay the pork chops on top of the rice.
Slice the onion and tomato and lay on top of the porkchops.
Pour the water into pan. The water should cover pork chops.
Cook at 350℉ (180℃) F until the pork chops are done (about 30 min).
Comments
