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Creamy Pork Chop Casserole

 Creamy Pork Chop Casserole
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.
2 ServingsPrep: 15 min. + marinating Bake: 55 min.


  • 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.

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Creamy Pork Chop Casserole (continued)

Nutritional Facts: 1 pork chop with 1-1/2 cups rice mixture (prepared with reduced-fat cheese) equals 648 calories, 31 g fat (10 g saturated fat), 127 mg cholesterol, 1,479 mg sodium, 47 g carbohydrate, 5 g fiber, 47 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.