This recipe is a fun and simple way to give pork chops south-of-the-border flair. The flavorful seasoning, rice and melted cheddar cheese makes this dish a crowd-pleaser. A dear friend shared this recipe with me several years ago. —Laura Turner, Channelview, Texas
Pork Chops Ole
Can you freeze Pork Chops Ole?
Omit water and substitute 1 package (8.8 ounces) ready-to-serve long grain rice for the uncooked rice. Assemble casserole as directed. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through.
Pork Chops Ole
Prep Time
15 min
Cook Time
1 hour 5 min
Yield
6 servings
Ingredients
- 1-1/2 cups water
- 1 can (8 ounces) tomato sauce
- 1 medium green pepper, chopped
- 3/4 cup uncooked long grain rice
- 2 tablespoons taco seasoning
- 6 pork loin chops (1/2 inch thick)
- 2 tablespoons canola oil
- Seasoned salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- Minced fresh cilantro, optional
Directions
- In a greased 13x9-in. baking dish, combine the water, tomato sauce, green pepper, rice and taco seasoning. Cover and bake at 350° for 1 hour or until rice is tender.
- Meanwhile, in a large skillet, cook chops over medium-high heat in oil until juices run clear, 4-5 minutes on each side. Sprinkle with seasoned salt and pepper. Set aside and keep warm.
- Sprinkle rice mixture with cheese; arrange chops on top. Bake until cheese is melted, about 5-10 minutes. If desired, sprinkle with cilantro.
Nutrition Facts
1 serving: 515 calories, 27g fat (9g saturated fat), 121mg cholesterol, 587mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 41g protein.
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