Pork Chop-rice Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Casserole | 4 | Servings | |
INGREDIENTS
| 4 | Pork chops, or more | |
| 1 | c | Dry, raw rice |
| 1 | Onion, chopped | |
| 1 | 16-oz Progresso tomatoes | |
| 2 | Bouillon cubes | |
| 1 | c | Hot water |
| 1 | T | Parsley |
| Salt & pepper to taste | ||
| Minced parsley | ||
| 1 | Corn or cut green beans | |
| optional |
INSTRUCTIONS
4 Quickly brown pork chops in skillet. Dissolve bouillon cubes in hot water. Spread rice in baking dish; place chopped onions over rice. Cut and place tomatoes over onions. Also use juice from tomatoes. Sprinkle with parsley. Place chops over all. Pour bouillon into frying pan and scrape residue. Pour over chops. Salt and pepper to taste. Bake at 350 degrees for 1 hour. Serves Note: Corn or cut beans cut be layered between the rice and chops. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 320
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 61.4mg
Sodium: 1139.1mg
Potassium: 565.6mg
Carbohydrates: 42.8g
Fiber: 3.5g
Sugar: 1.2g
Protein: 27.5g