Old West Pork Chops
Yield
4 servingsPrep
2 hrsCook
1 hrsReady
4 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
trimmed of fat |
*
|
| 1 | large |
onions
sliced thickly |
|
| 3 | tablespoons |
chili powder
|
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | cup |
rice
uncooked |
|
| 8 | ounces |
tomato sauce
|
|
| 1 ½ | cups |
water
|
|
| 2 | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
trimmed of fat |
*
|
| 1 | large |
onions
sliced thickly |
|
| 45 | ml |
chili powder
|
|
| 1 | each |
green bell peppers
chopped |
|
| 237 | ml |
rice
uncooked |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 355 | ml |
water
|
|
| 1E+1 | ml |
salt
|
|
Directions
Brown pork chops in vegetable stock. Remove and refrigerate.
Brown onion slices on both sides. Remove and refrigerate.
Cook chili powder for 2 minutes then add remaining ingredients.
Pour into casserole. Put pork chops on top of rice and put a slice of onion on top of each pork chop. Cover.
Bake for 1 to 1½ hours in a 350℉ (180℃) oven.
