Skip over navigation
Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

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

Florida Pork Recipe

Pork Chop Casserole

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
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.

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

Look for "Fresh from Florida" ingredients at your grocery store.

FFF Banner
Get Adobe Acrobat Reader