Pork Chops & Rice Casserole Recipe


MethodMain Ingredient


 Pork chops6 (3/4 Inch Thick)
 Vegetable oil3 Tablespoon
 Onion1 Large, cut into 6 slices
 Chili powder2 Teaspoon
 Green pepper1 , chopped
 Uncooked regular rice1 Cup (16 tbs)
 Tomato sauce8 Ounce (1 Can)
 Water1 1⁄4 Cup (20 tbs)
 Salt2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2506 Calories from Fat 975

% Daily Value*

Total Fat 109 g167.8%

Saturated Fat 26.8 g133.9%

Trans Fat 0.6 g

Cholesterol 469.1 mg

Sodium 4413.7 mg183.9%

Total Carbohydrates 212 g70.8%

Dietary Fiber 18.9 g75.5%

Sugars 29.4 g

Protein 166 g332.9%

Vitamin A 95.5% Vitamin C 299.7%

Calcium 36.2% Iron 71.4%

*Based on a 2000 Calorie diet


1. Brown chops well on both sides in oil in a skillet; remove.
2. Brown onion slices on both sides in same pan; remove.
3. Stir in chili powder and cook 2 minutes; add green pepper, rice, tomato sauce, water and salt; heat to boiling.
4. Pour into a shallow 8-cup baking dish; arrange browned chops over rice and place an onion slice on each chop; cover dish.
5. Bake in moderate oven (375°) 1 hour, or until liquid is absorbed.