Ingredients
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4 pork loin chops or 4 pork chops, cut 1 inch thick
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/2 cup flour
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2 tablespoons vegetable oil
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4 green bell peppers, rings
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2/3 cup long grain rice, par-boiled 10 minutes in lightly salted wqter and drained
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1 1/2 cups canned crushed tomatoes
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4 slices yellow onions
Instructions
- Preheat oven to 350 degrees F.
- Spray 2 Qt casserole with cooking spray: set aside.
- Sprinkle chops with salt and pepper and then dredge in flour, shaking off excess.
- Heat oil 1 minute in large heavy skillet over moderately high heat.
- Add chops and brown 3-5 minutes on each side.
- Transfer chops to casserole.
- Top each with green pepper ring, then onion slice, then mound of par-boiled rice, dividing full amount equally.
- Pour tomatoes into casserole around chops so as not to disturb the rice.
- Cover snugly with foil and bake until chops show no signs of pink in center, about 1 hour, and serve.
- Note: Drain rice well after it's par-boiled.
- Also, if casserole seems dry at halftime, add a little water.