Recipe: Baked Pork Chops with Rice

June 18, 2017 | Recipes

Here’s a dish that’s good to make if you have company coming over.

Baked Pork Chops with Rice

1 c. brown rice
6 lean pork chops (about 2 lb.)
6 slices Bermuda onion
6 thick slices tomatoes
6 slices green bell pepper
Freshly-ground pepper
2 c. hot tomato juice (low sodium)

Cover rice with cold water and soak for at least 3 hours. Then place over low heat and bring to a boil to tenderize. Meanwhile, trim chops of all visible fat and lightly brown in skillet or broiler. Arrange chops in a large casserole or skillet and top with slice of onion, tomato and green pepper. Lightly pepper. Cover each chop with drained rice, making a little mound on each one. There will be extra rice to fill spaces between chops. Pour tomato juice around meat-rice combination. Cover and bake in 325° (slow) oven, 50 to 60 minutes. Do not undercook.

One of the beauties of this dish is that it can be prepared some time before use and baked while the rest of the meat is underway. Peas or asparagus combine well with it. Add a piece of broiled fruit, a tossed salad and a light dessert and you have a company meal at minimum effort. Makes 6 servings.

Variation: White or wild rice may be substituted for brown rice. Basil, caraway or thyme may be sprinkled over chops when an herbal flavor is desired.

These recipes are from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and are used with permission.

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