Pork Chop Casserole with Rice, Tomatoes, and Peppers

Pork Chops with Tomatoes and Herbs
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Ratings (11)
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
558 Calories
28g Fat
27g Carbs
47g Protein
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 558
% Daily Value*
Total Fat 28g 36%
Saturated Fat 8g 42%
Cholesterol 134mg 45%
Sodium 300mg 13%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 8%
Protein 47g
Calcium 93mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pork chop casserole is a cinch to prepare with some dried herbs, a little rice, and tomatoes. It's a tasty meal in one dish,  which is perfect for a busy day.

Ingredients

  • 3/4 cup uncooked rice
  • 6 pork chops, about 1/2 inch thick
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, sliced into rings
  • 1 medium green pepper, sliced into rings
  • 1 can (14.5 ounces) tomatoes
  • 1/4 teaspoon thyme
  • 1/4 teaspoon marjoram
  • 1 teaspoon salt
  • dash pepper
  • 1 1/2 cups beef broth

Steps to Make It

  1. Put the uncooked rice in bottom of a lightly greased 2-quart casserole.

  2. In a large skillet or sauté pan over medium-high heat, brown pork chops in the olive oil. Place chops on the layer of rice.

  3. On the chops, layer the sliced onion, green pepper, and tomatoes, then sprinkle with seasonings and pour beef broth over all.

  4. Cover and bake at 350 degrees F for 60 to 70 minutes, until chops are tender and rice is done.

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