|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||30%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 3g||12%|
|*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.|
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 to taste
- 2 green or red bell peppers
- 1/2 cup onion (chopped)
- 1 1/2 cups rice
- 15 ounces canned tomato sauce
- 1 cup water
- 1/2 to 1 teaspoon salt
- 1/4 teaspoon pepper
Heat the oven to 350 F (180 C/Gas 4).
Grease a 9-inch by 13-inch by 2-inch baking pan.
Sprinkle pork chops with salt and pepper. Place in a single layer in the prepared baking pan.
Cut six 1/2-inch thick rings from the bell peppers, discarding seeds, stems, and membranes. Chop remaining bell pepper and set aside.
Place a pepper ring on each pork chop.
Spoon rice into and around the pepper rings.
Combine remaining chopped green pepper with the tomato sauce, water, onion, salt, and black pepper.
Pour sauce over pork chops and rice.
Cover the dish tightly with foil and bake for about 2 hours, until rice is tender.
Baste rice with the tomato sauce mixture a few times during baking time.