Pork Chop & Rice Casserole
Recipe: #22387
January 06, 2016
Categories: Casseroles, Chops, Cheese, Rice, White Rice, Mexican, Oven Bake Gluten-Free, No Eggs, Canned Tomatoes, Mexican Casseroles, more
"A baked dish with a Mexican flair. NOTE: I like my chops a little less cooked, especially if they are not thick, so I would prepare as written, but leave the chops out, and about 30 minutes in, uncover the dish and add the chops, recover and continue cooking for 20 minutes."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (437.6 g)
- Calories 512.3
- Total Fat - 29 g
- Saturated Fat - 9.6 g
- Cholesterol - 133.2 mg
- Sodium - 769 mg
- Total Carbohydrate - 16.3 g
- Dietary Fiber - 2 g
- Sugars - 3.7 g
- Protein - 45.3 g
- Calcium - 315.5 mg
- Iron - 1.9 mg
- Vitamin C - 38 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Heat oven to 350 degrees F. Coat 2-1/2-quart oval baking dish with nonstick cooking spray.
Step 2
Season pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Step 3
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.
Step 4
To prepared baking dish, add rice, tomatoes, 1 cup water and remaining salt and pepper; stir to combine. Place pork chops on rice mixture; scatter green pepper slices over top. Cover dish with foil. (SEE NOTE IN DESCRIPTION)
Step 5
Bake 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.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting pork chops, try to find chops that are of similar size and thickness, so that they cook evenly.
- For the jalapeno-flavored diced tomatoes, look for a brand with a mild flavor if you don't want too much spice.
- Instead of pork loin chops, use boneless chicken breasts. The benefit of this substitution is that the chicken is quicker to cook, making the dish faster to prepare. Plus, chicken is a leaner option than pork.
- Instead of jalapeno-flavored diced tomatoes, use fire-roasted diced tomatoes. The benefit of this substitution is that the fire-roasted tomatoes will add a smoky flavor to the dish, which will complement the Mexican flair of the dish.
Vegetarian Option Substitute the pork chops with 1/2 pound of firm tofu, cut into cubes. Omit the oil and cook the tofu in a nonstick skillet until lightly browned. Add the tofu to the baking dish along with the rice, tomatoes, 1 cup water, and remaining salt and pepper. Proceed with the recipe as written.
Mexican Street Corn Salad: This creamy and flavorful salad is a great accompaniment to the Pork Chop & Rice Casserole. It is packed with roasted corn, bell peppers, jalapeno, and a zesty lime-mayo dressing that will add a delicious Mexican flair to the meal.
Roasted Garlic Potatoes: Roasted garlic potatoes are the perfect side dish to pair with the Pork Chop & Rice Casserole. This dish is simple to make and is loaded with flavor from the roasted garlic and herbs. The potatoes are tender and creamy on the inside and golden and crispy on the outside, making them a delicious and satisfying addition to the meal.
FAQ
Q: How long should I bake the casserole for?
A: The casserole should be baked for 50 minutes, uncovered for 5 minutes, and then allowed to stand for 10 minutes before serving.
Q: What ingredients do I need to make this casserole?
A: You will need 1 lb ground beef, 1/2 cup diced onion, 1 can cream of mushroom soup, 1/2 cup sour cream, 1/2 cup shredded cheddar cheese, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt.
2 Reviews
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Fun facts:
Fun Fact 1: The Mexican flair of this Pork Chop & Rice Casserole recipe is likely inspired by the Mexican-American actress and singer, Selena Quintanilla-Pérez, who was a beloved figure in the Latin music scene.
Fun Fact 2: This dish is reminiscent of the classic Southern casserole, a staple of many Southern households. It's a comforting and hearty meal that can be enjoyed by the whole family.