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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A recipe that I got out of a cook book but made some changes. A great meal for the whole family Ingredients:
6 pork chops, bone-in (3/4 inch) |
salt and pepper, to taste |
3 tablespoons vegetable oil |
2 green bell peppers |
1 (15 ounce) can tomato sauce |
1 (15 ounce) can italian-style stewed tomatoes, undrained |
1 cup water |
1/2 onion, chopped |
3 teaspoons italian seasoning |
1 teaspoon salt |
1 teaspoon pepper |
1 garlic clove, minced |
2 tablespoons worcestershire sauce |
1/2 cup brown rice, uncooked |
Directions:
1. Sprinkle pork chops with a little salt and pepper.
2. Brown chops on both sides in oil in skillet over medium heat.
3. Remove chops from skillet; drain and set aside.
4. Cut the top off of 1 bell pepper; remove the seeds.
5. Cut six 1/4 -inch thick rings from the other bell pepper; set aside.
6. Seed and chop remaining bell pepper.
7. Combine chopped green pepper, tomato sauce, stewed tomatoes, water, onion, Italian seasoning, salt, pepper, garlic, and Worcestershire sauce in a large bowl and mix well.
8. Spread rice evenly in a lightly greased 9x13 inch baking pan.
9. Slowly pour tomato mixture over rice.
10. Arrange pork chops over the rice mixture.
11. Top each pork chop with a pepper ring.
12. Bake uncovered at 350 degrees Fahrenheit for 1 hour or until rice is tender.
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