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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Pork Recipe

Pork Chop Casserole

 
Pork-2007
Ingredients  
6 pork chops, bone in, 1/2 to 3/4 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 medium-size green peppers
1 15-ounce can tomato sauce
1 14 1/2 ounce can Italian-style stewed tomatoes, undrained and chopped
1 cup water
1/2 cup onion, chopped
3/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
1 1/2 cups uncooked long-grain rice
 
Preparation
Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Brown chops in hot oil in a large skillet over medium-high heat. Remove chops from skillet; drain and set aside. Cut top off 1 green pepper, remove seeds, and cut 6 rings 1/4 inch thick. Seed and chop remaining green pepper. Combine chopped green pepper, tomato sauce, stewed tomatoes, water, onion, salt, pepper, and garlic. Stir well. Spread rice evenly in a lightly greased 13x9-inch baking dish. Pour tomato mixture over rice. Arrange chops on tomato mixture and top each chop with a pepper ring. Cover and bake at 350 degrees F for 1 hour or until chops and rice are tender.

Yield
6 servings

Nutritional Value Per Serving
Calories 338, Calories From Fat 73, Total Fat 8g, Saturated Fat 1g, Cholesterol 51mg, Total Carbohydrate 40g, Protein 26g

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