Pork Chops Ole
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | x |
seasoned salt
to taste |
*
|
| ¾ | cup |
long grain rice
|
|
| 1 ½ | cups |
water
|
|
| 1 | can |
tomato sauce
|
*
|
| ½ | package |
taco seasoning mix
|
*
|
| 1 | medium |
green bell peppers
chopped |
|
| ½ | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | x |
seasoned salt
to taste |
*
|
| 177 | ml |
long grain rice
|
|
| 355 | ml |
water
|
|
| 1 | can |
tomato sauce
|
*
|
| 0.5 | package |
taco seasoning mix
|
*
|
| 1 | medium |
green bell peppers
chopped |
|
| 118 | ml |
cheddar cheese
shredded |
|
Directions
Fry pork chops in oil; sprinkle with seasoned salt and pepper.
Meanwhile, in a greased 9x13 baking dish , combine rice, water, tomato sauce and taco seasoning; mix well.
Arrange chops over rice; top with green pepper.
Cover and bake at 350℉ (180℃). for 1 to ½ hours.
Unocver and sprinkle with cheese; return to the oven until cheese is melted.
