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Pork Chop And Rice Casserole

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Submitted by grimey

Try this succulent casserole that is perfect to make when having guests over for dinner.

YIELD

8 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

8 8
EACH PORK CHOPS
3/4 inch thick *
¾ 177
CUPS ML RICE
79
CUP ML SWEET RED BELL PEPPERS
green, chopped
½ 118
CUP ML ONIONS
chopped
1
X SALT
to taste *
1
X BLACK PEPPER
to taste *
2 473
CUPS ML TOMATO JUICE
¾ 177
CUPS ML WATER
¼ 1.3
TEASPOON ML CHILI POWDER

Directions

Brown pork chops in a little oil in a skillet.

Sprinkle rice in the bottom of a greased 9×13 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 79 2% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 10% Vitamin C 33%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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