Pork Chops And Rice Casserole Recipe
Pork chops and rice casserole is a meaty rice recipe. Prepared with rib pork chops, this rice casserole is cooked with added vegetables and beef broth. Herbed with rosemary, it is flavorful and delicious and makes a filling meal.
Ingredients
| 4 lean rib pork chops, trimmed of fat | ||
| Dried rosemary | 1 Teaspoon, crumbled | |
| Black pepper | 1/8 Teaspoon | |
| Nonstick cooking spray | ||
| 3/4 cup low sodium beef broth | ||
| Long grain rice | 1/4 Cup (16 tbs) | |
| 1 small yellow onion, cut into 4 thick slices | ||
| 1 small ripe tomato, cored and cut into 4 thick slices | ||
| 1small sweet green pepper, cored, seeded, and cut into 4 thick rings | ||
Directions
Preheat the oven to 350°F.
Rub both sides of each pork chop with 1/2 teaspoon of the rosemary and with the pepper.
Lightly coat a heavy 12 inch skillet with the cooking spray and place over moderately high heat for 1 minute.
Add the chops to the skillet and brown them, uncovered, for 3 to 4 minutes on each side.
Transfer the pork chops to an ungreased 1 quart baking dish and add the beef broth, rice, and remaining rosemary.
Place an onion slice, a tomato slice, and a green pepper ring on each chop.
Cover and bake for 45 minutes or until the chops are cooked through and tender.
Rub both sides of each pork chop with 1/2 teaspoon of the rosemary and with the pepper.
Lightly coat a heavy 12 inch skillet with the cooking spray and place over moderately high heat for 1 minute.
Add the chops to the skillet and brown them, uncovered, for 3 to 4 minutes on each side.
Transfer the pork chops to an ungreased 1 quart baking dish and add the beef broth, rice, and remaining rosemary.
Place an onion slice, a tomato slice, and a green pepper ring on each chop.
Cover and bake for 45 minutes or until the chops are cooked through and tender.
Chef
