Spanish Pork Chop and Rice Casserole

Pork chops are baked with rice and onion and bell peppers.

Cook Time: 2 hours

Ingredients:

• 6 shoulder pork chops
• salt and pepper
• 2 bell peppers
• 1/2 cup chopped onion
• 1 1/2 cups rice
• 1 can (15 ounces) tomato sauce
• 1 cup water

Preparation:

Sprinkle pork chops with salt and pepper. Place in a single layer in a 13x9x2-inch baking pan. Cut 6 1/2-inch thick rings from the green peppers, discarding seeds, stems, and membranes. Chop remaining green bell pepper and set aside. Place a pepper ring on each pork chop. Spoon rice into and around the pepper rings. Combine remaining chopped green pepper with the tomato sauce, water, onion, 1/2 teaspoon 1 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour sauce over pork chops and rice. Cover the dish tightly with foil and bake at 350° for about 2 hours, until rice is tender. Baste rice with the tomato sauce mixture a few times during baking.
Pork Chop Rice Casserole serves 6.

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Pork Chop Recipe Index
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