Pork Chop Casserole with Rice, Tomatoes, and Peppers

Pork Chops with Tomatoes and Herbs
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  • 80 mins
  • Prep: 20 mins,
  • Cook: 60 mins
  • Yield: 4 to 6 Servings
Ratings (4)

This pork chop casserole is a cinch to prepare with some dried herbs, a little rice, and tomatoes. It's a tasty meal in one dish,  which is perfect for a busy day.

What You'll Need

  • 3/4 cup uncooked rice
  • 6 pork chops, about 1/2 inch thick
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, sliced into rings
  • 1 medium green pepper, sliced into rings
  • 1 can (14.5 ounces) tomatoes
  • 1/4 teaspoon thyme
  • 1/4 teaspoon marjoram
  • 1 teaspoon salt
  • dash pepper
  • 1 1/2 cups beef broth

How to Make It

  1. Put the uncooked rice in bottom of a lightly greased 2-quart casserole.
  2. In a large skillet or sauté pan over medium-high heat, brown pork chops in the olive oil. Place chops on the layer of rice.
  3. On the chops, layer the sliced onion, green pepper, and tomatoes, then sprinkle with seasonings and pour beef broth over all.
  4. Cover and bake at 350 degrees F for 60 to 70 minutes, until chops are tender and rice is done.

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    See Also

    Pork Recipes

    Pork Chop Index

    Crockpot Pork Chops