Monday, April 4, 2011

Pork Chops Ole

This recipe showed up in our family cookbook a few years ago courtesy of my little sister. I will admit, I didn't really notice it for a while. But then one day I decided to try it. Oh, yum. Loved it. So now it is in our rotation. I love the combination of pork and Mexican flavor!

Pork Chops Ole
6 loin pork chops (I use boneless)
2 tbsp vegetable oil
seasoned salt and pepper
3/4 cup long grain rice
1 1/2 cups water
8 oz tomato sauce
1/2 envelope taco seasoning (about 2 tbsp)
chopped bell pepper
1 bag cheddar cheese, shredded

Preheat oven to 350.

In a skillet, heat the oil (I don't really measure it). Brown pork sprinkled with seasoned salt and pepper. I am fairly liberal with it.

Meanwhile, in a greased baking dish (I use 13x9), stir together water, tomato sauce, rice, and taco seasoning.

Place browned pork chops on top.

Top with bell pepper. Do you remember me saying that we are not big veggie eaters? I think this one would be at the bottom of our list. It is one taste I have yet to acquire. So I don't use one. :)

Cover tightly with foil.

Bake for 1 1/2 hours.

At the end of the cooking time, take out and sprinkle with cheese. I usually use cheddar OR the Mexican blend (both low fat). Return to oven until cheese is melted.

This is a dish my whole family will eat. Even my "non Mexican" food eaters will eat it.

It is a good recipe, though you have to plan ahead due to cooking time.

Here are a couple of pictures...have I mentioned I am not a good food photo taker? :)

Here is a not pretty pic of my plate. I wasn't in a plating mood. I was in a hungry mood. The left is the pork chop, the right is the rice. The rice is by far my kids' favorite...

Happy cooking!

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