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Pork Chops Ole

This recipe is a fun and simple way to give pork chops south-of-the-border flair. The flavorful seasoning, rice and melted cheddar cheese makes this dish a crowd pleaser. A dear friend shared this recipe with me several years ago. —Laura Turner, Channelview, Texas
  • Total Time
    Prep: 15 min. Bake: 65 min.
  • Makes
    6 servings

Ingredients

  • 1-1/2 cups water
  • 1 can (8 ounces) tomato sauce
  • 1 medium green pepper, chopped
  • 3/4 cup uncooked long grain rice
  • 2 tablespoons taco seasoning
  • 6 pork loin chops (1/2 inch thick)
  • 2 tablespoons canola oil
  • Seasoned salt and pepper to taste
  • 1/2 cup shredded cheddar cheese
  • Minced fresh cilantro, optional

Directions

  • In a greased 13x9-in. baking dish, combine the water, tomato sauce, green pepper, rice and taco seasoning. Cover and bake at 350° for 1 hour or until rice is tender.
  • Meanwhile, in a large skillet, cook chops over medium-high heat in oil until juices run clear, 4-5 minutes on each side. Sprinkle with seasoned salt and pepper. Set aside and keep warm.
  • Sprinkle rice mixture with cheese; arrange chops on top. Bake until cheese is melted, about 5-10 minutes. If desired, sprinkle with cilantro.
  • Freeze option: Omit water and substitute 1 package (8.8 ounces) ready-to-serve long grain rice for the uncooked rice. Assemble casserole as directed. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through.
Nutrition Facts
1 serving: 515 calories, 27g fat (9g saturated fat), 121mg cholesterol, 587mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 41g protein.

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