Pork Chops and Rice Casserole
Number of servings : Prep time: Cooking time: 30 minutes Type of meal : | Main Courses | Main Courses
Number of servings :
Cooking time: 30 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
4 lean rib pork chops (about 454 g/1 lb), trimmed of fat
3 mL (3/4 tsp) dried rosemary, crumbled
0.5 mL (1/8 tsp) black pepper
Nonstick cooking spray
175 mL (3/4 cup) low-sodium beef broth
50 mL (1/4 cup) long-grain rice
1 small yellow onion, cut into 4 thick slices
1 small ripe tomato, cored and cut into 4 thick slices
1 small sweet green pepper, cored, seeded, and cut into 4 thick rings
Preheat the oven to 180°C (350°F). Rub both sides of each pork chop with 1 mL (1/4 tsp) of the rosemary and with the pepper.
Lightly coat a heavy 30 cm (12 in) skillet with the cooking spray and place over moderately high heat for 1 minute. Add the chops to the skillet and brown them, uncovered, for 3 to 4 minutes on each side.
Transfer the pork chops to an ungreased 1 L (1 quart) baking dish and add the beef broth, rice, and remaining rosemary. Place an onion slice, a tomato slice, and a green pepper ring on each chop. Cover and bake for 45 minutes or until the chops are cooked through and tender.
Imported on 2011-01-20 16:41:26 — Original ID:310