Perfect Party Pork Chops
Yield
6 servingsPrep
20 minCook
1 hrsReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork shoulder chops
|
* |
| 2 | tablespoons |
vegetable oil
|
|
| 1 | can |
cream of mushroom soup
|
|
| 2 ½ | ounce |
mushrooms
sliced |
|
| 6 | slices |
red onion
|
|
| 6 | each |
green bell peppers
sliced into rings |
|
| 2 | packages |
rice
mix, frozen |
*
|
| 6 | each |
cherry tomatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork shoulder chops
|
* |
| 3E+1 | ml |
vegetable oil
|
|
| 1 | can |
cream of mushroom soup
|
|
| 72.3 | ml/g |
mushrooms
sliced |
|
| 6 | slices |
red onion
|
|
| 6 | each |
green bell peppers
sliced into rings |
|
| 2 | packages |
rice
mix, frozen |
*
|
| 6 | each |
cherry tomatoes
|
|
Directions
Heat oven to 325℉ (160℃).
In a large skillet, brown chops in hot oil; drain.
Prepare rice according to package directions.
In small bowl, combine soup and mushrooms.
place chops in 13x9 inch baking dish .
Pour soup mixture over chops.
Place one slice onion on ech chop. Top with green pepper slice, divide rice evenly between chops, spooning into pepper rings.
Bake at 325℉ (160℃). for 1 to 1¼ hours. Top each chop with cherry tomatoes
