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Baked Pork Chops And Rice

Baked Pork Chops And Rice

I made this on September 25, 2016.
It was really good! We ate the whole pan.

6 pork chops 3/4 -inch thick (about 2 lb total)
I only had 4 boneless chops
When ever I make this now, I'll cube up the pork chops, for easier serving.

1 t chili powder

1 t salt

1 dsh black pepper

1 c long grain rice raw

1 onion small, chopped (3/4 cup)
I chopped up 2 small onions
2 can stewed tomatoes (15 oz)
I used a big 796 milliliter can

4 oz cheddar cheese shredded (about 1 c, optional)
I didn't bother with the cheese.
And I didn't brown the pork chops either.
I baked it for an hour at 350.

Preheat oven to 350 degree F. Trim fat from chops. Heat fat

in a large skillet over medium-low heat until skillet is

coated with fat. Discard trimmings. Brown both sides of

chops, about 15 minutes total. Transfer chops to a shallow

2-quart oblong baking dish. Sprinkle chops with chili powder,

salt and pepper. Evenly layer rice, then onion and stewed

tomatoes. Cover tightly with foil. Bake for 1 1/2 to 2 hours

or until chops are tender and rice is done. Sprinkle with

cheese. Bake 5 minutes longer or until cheese melts.


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