Week 7: Recipe #2--Pork Chop 'n' Rice Casserole

I found this recipe online at Parents.com (see link below).  It has a long baking time (50 minutes), but the prep is pretty simple and it tasted pretty good.  I served this with a green salad and applesauce (pork chops and applesauce...).

Photo from parents.com

You'll Need:

• 4 loin pork chops, bone in (about 1 1/2 pounds)
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 Tblsp. vegetable oil
• 2/3 cup long-grain white rice
• 1 can (14.5 oz) jalapeno-flavored diced tomatoes (I used the diced tomatoes with onion and green peppers instead, couldn't find jalapeno)
• 2 medium-sized green bell peppers, halved, seeded, and thinly sliced into strips
• 1 cup shredded taco-blend cheese (I used a tad more....I like cheese)

Preparation:

1. Heat oven to 350 degrees.
2. Season pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper (I eyeballed this and probably used a bit more).  In a large skillet, heat oil over medium-high heat.  Add chops; cook until lightly browned, about 2 minutes per side.  Remove skillet from heat.
3. Coat 2 1/2 quart oval baking dish with nonstick cooking spray (I used a 9 x 13 inch dish).  Add rice, tomatoes, 1 cup water and remaining salt and pepper; stir to combine.  Place pork chops on rice mixture; scatter green pepper over top.  Cover dish with foil.
4. Bake in 350 degree oven for 50 minutes or until rice is tender and most liquid has been absorbed.  Remove foil from dish; sprinkle cheese over top.  Bake until cheese melts, about 5 minutes  Let stand 10 minutes before serving.  

Recipe and link:  http://www.parents.com/recipe/pork/pork-chop-n-rice-casserole/