My niece called me the other day and asked me for a pork chop recipe and I completely drew a blank. My thoughts were scattered and I could only come up with about half of every recipe I thought she would like. This is the recipe I should have given to her. So "Minnie Me" here is a great recipe that I am certain you could navigate and will really like. I love a dish that finishes in one pot. I like all the prep dishes to be washed and out of the way by the time we sit down to eat. I am definitely a clean as you go person, unlike my husband - he is more of a how many dishes can I make and leave all over the kitchen type of person. He's a good cook though so sometimes its okay.
My recipe for you today is a pork chop and rice casserole. The beans in the dish are optional but we love beans and eat them a lot and I think they go well with the rest of the ingredients. Let me know what you think - leave a comment.
Ingredients:
- 4 loin bone in pork chops (about 1 1/2 lbs)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 2/3 cup of long grain rice (I love Jasmine rice so I used 1 cup of Jasmine rice in this recipe this time and it was great)
- 1 can (14.5 ounces) diced tomatoes with jalapenos (or whatever your preference)
- 1 can black beans, rinsed and drained
- 1 green pepper, cut into strips
- 1 cup shredded Mexican blend cheese
Directions
- Heat oven to 350 degrees.
- Season the pork with half the salt and pepper. Heat oil over med-high and add the chops. Cook until lightly browned (about 2 minutes per side) and remove skillet from heat.
- Coat a baking dish with cooking spray and add the rice, tomatoes, black beans and 1 cup of water (or 1 1/2 if you make 1 cup of Jasmine rice) and remaining salt and pepper, stir. Place chops on top of mixture and scatter green peppers over the top. Cover with foil and bake for 50 minutes. Remove the foil and top with cheese. Bake until cheese is melted (about 5 minutes). Let stand for 10 minutes before serving.
- Posted by Danielle Miller
