Pork Chop and Rice Casserole

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Ingredients:

• 4 pork chops, 3/4- to 1-inch thick
• 1 cup long-grain rice
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 2 tablespoons chopped pimiento or red bell pepper
• 1 can (10 1/2 ounces) condensed beef broth
• 1/2 cup dry white wine
• 1/4 cup water
• 1/4 teaspoon poultry seasoning
• 1 teaspoon dried parsley flakes
• salt and pepper, to taste

Preparation:

Heat oil in a heavy skillet over medium heat; brown chops on both sides. Mix rice, onion, green pepper, pimiento together; transfer to a lightly greased 2-quart casserole. Place chops on top of the rice mixture. In a small saucepan mix beef broth with the wine; add 1/4 cup water. Stir in seasonings. Bring to a boil; pour over pork chops and rice. Cover and bake in a 375 degree oven for 30 minutes. Remove chops and stir rice with a fork. Replace pork chops; cover and bake for another 30 to 40 minutes, turning chops occasionally.
Serves 4.

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Pork Chop Index
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