Tender pork chops are treated to a sweet-tangy marinade and topped with gooey melted cheese in this delightful meal from Debbie Hankins of Ironton, Ohio. The rice and vegetable medley is a great compliment.
- 1/4 cup reduced-sodium teriyaki sauce
- 2 bone-in pork loin chops (8 ounces each and 1/2 inch thick)
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup frozen peas and carrots
- 3/4 cup water
- 1/2 small sweet red pepper, chopped
- 1/3 cup uncooked long grain rice
- 1 teaspoon dried minced onion
- 1/8 teaspoon pepper
- 1/4 cup shredded Mexican cheese blend
- Place teriyaki sauce in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour.
- Preheat oven to 350°. In a large bowl, combine soup, peas and carrots, water, red pepper, rice, onion and pepper. Transfer to an 11x7-in. baking dish coated with cooking spray.
- Drain and discard marinade. Place pork chops over rice mixture. Cover and bake 40 minutes. Uncover; sprinkle with cheese. Bake 10-20 minutes longer or until a thermometer reads 145° and cheese is melted. Let stand 5 minutes before serving. Yield: 2 servings.
Originally published as Creamy Pork Chop Casserole in Cooking for 2 Winter 2009, p18
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Creamy Pork Chop Casserole
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review