| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Mexican | Mexican, Pork | 4 | Servings |
INGREDIENTS
| 6 | Loin pork chops; 1/2 inch thick | |
| 2 | tb | Vegetable oil |
| Salt and pepper to taste | ||
| 1/2 | c | Water |
| 3/4 | c | Long grain rice; raw |
| 8 | oz | Tomato sauce |
| 1/2 | Envelope taco seasoning | |
| 1 | md | Green pepper; chopped |
| 1/2 | c | Cheddar cheese; grated |
INSTRUCTIONS
1. In a large skillet, heat oil over medium heat. Lightly sprinkle pork chops with salt and pepper. Cook until both sides are well browned. 2. In a 13 x 9 inch glass baking dish combine rice, water, tomato sauce and tace seasoning. Mix well. 3. Slice top and bottom off of green pepper; remove seeds. Slice into thin rings. 4. Place pork chops in the baking dish on top of the rice mixture; layer green pepper rings on top of pork chops. 5. Cover with lid or aluminum foil, and bake for 1 1/2 hours. 6. Remove from heat, sprinkle with cheddar cheese; return to ven and bake until cheese is melted 5-10 minutes NOTES : Preheat oven to 350 degrees Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 20, 1998
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”