Pork Chops with Rice

Pork chops with rice by Emma Jones from the WPTF “Ask Your Neighbor” Cookbook.

Ingredients

• 4 pork chops (at least ½ inch thick)
• 1 tbsp salt
• ⅛ tsp pepper
• 1½ cups canned tomatoes
• 2 tbsp fat (such as oil or butter)
• ⅔ cup rice
• 4 green pepper rings
• 4 onions, sliced
• Pinch of chili powder
• Flour (for coating the pork chops)

Directions

1. Preheat your oven to 350°F. Grease a casserole dish and set it aside.
2. Season the pork chops with salt and pepper. Coat them lightly in flour.
3. Heat the fat in a skillet over medium-high heat and brown the pork chops on both sides. This should take about 2-3 minutes per side.
4. While the pork chops are browning, cook the rice in salted water according to the package instructions. Drain and set aside.
5. Place the browned pork chops in the greased casserole dish. Top each chop with a green pepper ring and a slice of onion.
6. Place a spoonful of cooked rice on each chop. Pour the canned tomatoes evenly over the top, ensuring the chops are covered. Sprinkle with a pinch of chili powder.
7. Cover the pork chops with rice and bake in the oven for 1 hour. Check occasionally and add a little water if necessary.
8. Serve and enjoy!