Spanish Style Pork Chop Bake

Spanish Style Pork Chops
Diana Rattray
Ratings (13)
  • 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
(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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