PORK CHOP RICE TOMATO CASSEROLE RECIPES

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Heat vegetable oil in a large skillet over medium-high heat. Sear pork chops until browned on each side, about 3 minutes per side.
• Pour rice into prepared baking dish. Layer half the tomato slices, bell pepper strips, and onion slices onto rice. Top with 2 pork chops. Add remaining tomatoes, peppers, and onions in layers; top with remaining 2 chops. Sprinkle with marjoram, thyme, salt, and black pepper to taste. Pour consomme into the baking dish; cover.
• Bake in preheated oven until rice and vegetables are tender and pork is cooked through, about 1 hour and 45 minutes.