Pork Chop Casserole with Rice, Tomatoes, and Peppers

Pork Chops with Tomatoes and Herbs
Foodcollection/Getty Images
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
(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.


  • 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.

More Pork Chops

See Also