Pork Chop 'n' Rice Casserole

By kimvess

Ingredients

• 4 loin pork chops, bone in (about 1-1/2 pounds total)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2/3 cup long-grain white rice
• 1 can (14.5 ounces) jalapeno-flavored diced tomatoes
• 2 medium sweet green peppers, halved, seeded and thinly sliced into strips
• 1 cup shredded taco-blend cheese

Details

Servings 1
Adapted from familycircle.com

Preparation

Step 1

1. Heat oven to 350 degrees F.
2. Season pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add chops; cook until lightly browned, about 2 minutes per side. Remove skillet from heat.
3. Coat 2-1/2-quart oval baking dish with nonstick cooking spray. Add rice, tomatoes, 1 cup water and remaining salt and pepper; stir to combine. Place pork chops on rice mixture; scatter green pepper over top. Cover dish with foil.
4. Bake in 350 degree F oven for 50 minutes or until rice is tender and most liquid has been absorbed. Remove foil from dish; sprinkle cheese over top. Bake until cheese melts, about 5 minutes. Let stand 10 minutes before serving. Makes 4 servings.