Enjoy a taste of the Old West with these succulent pork chops atop a zesty rice blend, infused with chili powder, green bell peppers, and tomato sauce. This make-ahead recipe allows you to prep components in advance for a convenient, hearty meal when you’re ready to pop it into the oven.
YIELD
4 servingsPREP
10 hrsCOOK
1 hrsREADY
4 hrsPro Tips
- Make-Ahead Timing: Prepare the pork chops and onions up to 24 hours in advance to save time. Ensure they’re stored properly in the refrigerator to maintain freshness.
- Prevent Dry Chops: During the initial browning, cook just until golden to avoid overcooking; they’ll finish in the oven.
- Rice Check: If the rice dries out during baking, add a small amount of hot water (¼ cup at a time) and re-cover to finish cooking.
Optional Variations
- Spicy Kick: Add ½ teaspoon of cayenne pepper or a diced jalapeño with the bell pepper for extra heat.
- Cheesy Twist: Sprinkle 1 cup of shredded cheddar or Monterey Jack cheese over the pork chops during the last 10 minutes of baking, uncovered.
- Veggie Boost: Stir in 1 cup of frozen peas or corn with the rice mixture before baking for added color and nutrition.
Ingredients
Directions
Make-Ahead Preparation (Can Be Done Hours or a Day Ahead):
- Brown the Pork Chops: Heat 2 tablespoons of vegetable oil (or vegetable stock, if preferred) in a large skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes per side until golden brown but not fully cooked. Remove the chops from the skillet, let them cool slightly, then place them in an airtight container and refrigerate.
- Brown the Onion Slices: In the same skillet, add the onion slices and cook for 2-3 minutes per side until lightly browned. Remove, let cool, then store them in a separate airtight container in the refrigerator.
When Ready to Cook:
- Preheat the Oven: Set your oven to 350℉ (180℃) to preheat while you assemble the dish.
- Toast the Chili Powder: Heat the same skillet over medium heat. Add the chili powder and cook, stirring constantly, for 2 minutes to release its aroma. Watch carefully to avoid burning, which can make the dish bitter.
- Combine the Rice Mixture: Stir in the diced green bell pepper, uncooked rice, tomato sauce, water, and salt. Mix well to ensure the rice is evenly coated and the ingredients are fully combined.
- Assemble the Casserole: Pour the rice mixture into a greased 9×13-inch casserole dish, spreading it evenly. Remove the pork chops from the refrigerator and arrange them on top of the rice. Take the onion slices from the refrigerator and place one slice on top of each pork chop.
- Bake the Dish: Cover the casserole dish tightly with a lid or aluminum foil. Bake in the preheated oven for 1 to 1 ½ hours, or until the pork chops are tender and the rice has absorbed the liquid and is fully cooked. Check after 1 hour; if the rice is still firm, add an extra ¼ cup of water if needed and continue baking.
- Serve: Let the dish rest for 5 minutes before serving. Spoon the rice onto plates and top with a pork chop and onion slice.
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