Baked Pork Chops & Vegetable Rice
Recipe: #20914
September 09, 2015
Categories: Casseroles, Chops, Rice, Labor Day, Potluck, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, more
"Another recipe from a family member that has been a winner at our house and has seen to many many reruns over the years. A wonderfully appealing dish that tastes as good as it looks - a must make for anyone loving pork chops, rice, zucchini and peppers."
Original is 4 -6 servings
Ingredients
Nutritional
- Serving Size: 1 (435.2 g)
- Calories 491.4
- Total Fat - 21 g
- Saturated Fat - 6 g
- Cholesterol - 151.9 mg
- Sodium - 849 mg
- Total Carbohydrate - 25.1 g
- Dietary Fiber - 3.2 g
- Sugars - 4.1 g
- Protein - 49.2 g
- Calcium - 116 mg
- Iron - 4.1 mg
- Vitamin C - 17.1 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
In large skillet over medium high (I season the chops with salt and freshly ground black pepper before browning) heat oil and brown pork chops on both sides.
Step 2
Remove chops and set aside.
Step 3
Add onion and garlic to skillet, cover and cook until softened.
Step 4
Add rice, curry powder, cumin, and oregano, stir to coat rice.
Step 5
Add zucchini, tomatoes, peppers, salt, pepper, bay leaf and chicken stock.
Step 6
Bring to boil, reduce heat, cover and simmer for 10 minutes.
Step 7
Transfer mixture to a 9 x 13 baking dish or small roaster.
Step 8
Nestle pork chops into rice and pour any juices from the meat over top.
Step 9
Cover and bake in 350 oven for 30 - 35 minutes or until rice is tender and liquid absorbed.
Step 10
Discard bay leaf before serving.
Tips
No special items needed.
4 Reviews
You'll Also Love
