Spanish Style Pork Chop Bake

Spanish Style Pork Chops
Diana Rattray
  • Total: 2 hrs 15 mins
  • Prep: 15 mins
  • Cook: 2 hrs
  • Yield: 6 Pork Chops (6 Servings)
Nutritional Guidelines (per serving)
604 Calories
24g Fat
46g Carbs
48g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Pork Chops (6 Servings)
Amount per serving
Calories 604
% Daily Value*
Total Fat 24g 30%
Saturated Fat 8g 39%
Cholesterol 134mg 45%
Sodium 176mg 8%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 12%
Protein 48g
Calcium 98mg 8%
*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.)

With Spanish-style flavors, these shoulder pork chops are baked to perfection with rice, peppers, and tomato sauce.

It's a one-dish meal that is perfect for a busy day family dinner. Just layer the ingredients in the baking dish and pop it in the oven.  For extra depth of flavor, brown the pork chops in a little oil in a skillet before placing them in the baking pan.

The casserole makes a nice meal with a tossed salad or fresh sliced tomatoes.


  • 6 shoulder pork chops
  • salt and pepper
  • 2 green or red bell peppers
  • 1/2 cup chopped onion
  • 1 1/2 cups rice
  • 1 large can (15 ounces) tomato sauce
  • 1 cup water​

Steps to Make It

  1. Heat the oven to 350 F (180 degrees C/Gas 4).

  2. Grease a 9-by-13-by-2-inch baking pan.

  3. Sprinkle pork chops with salt and pepper. Place in a single layer in the prepared baking pan.

  4. Cut six 1/2-inch thick rings from the bell peppers, discarding seeds, stems, and membranes. Chop remaining bell pepper and set aside.

  5. Place a pepper ring on each pork chop.

  6. Spoon rice into and around the pepper rings.

  7. Combine remaining chopped green pepper with the tomato sauce, water, onion, 1/2 to 1  teaspoon of salt, or to taste, and 1/4 teaspoon pepper. Pour sauce over pork chops and rice.

  8. Cover the dish tightly with foil and bake for about 2 hours, until rice is tender.

  9. Baste rice with the tomato sauce mixture a few times during baking time.

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