Pork Chop And Rice Casserole
Try this succulent casserole that is perfect to make when having guests over for dinner.
Yield
8 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 |
pork chops
3/4 inch thick |
*
|
|
| ¾ | cups |
rice
|
|
| ⅓ | cup |
sweet red bell peppers
green, chopped |
|
| ½ | cup |
onions
chopped |
|
|
salt
to taste |
*
|
||
|
black pepper
to taste |
*
|
||
| 2 | cups |
tomato juice
|
|
| ¾ | cups |
water
|
|
| ¼ | teaspoon |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
pork chops
3/4 inch thick |
*
|
| 177 | ml |
rice
|
|
| 79 | ml |
sweet red bell peppers
green, chopped |
|
| 118 | ml |
onions
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 473 | ml |
tomato juice
|
|
| 177 | ml |
water
|
|
| 1.3 | ml |
chili powder
|
|
Directions
Brown pork chops in a little oil in a skillet.
Sprinkle rice in the bottom of a greased 9x13 casserole dish.
Scatter green pepper and onion over the rice.
Top with pork chops. Add salt and pepper.
Pour tomato juice and water into drippings in skillet. Add chili powder.
Bring to a boil, then pour over pork chops.
Cover and bake for 1 hour at 375℉ (190℃) or until pork chops are cooked through and liquid is absorbed.
