Pork Chops and Rice

Sister Marilyn Le Blanc
Marilyn found this recipe in “From our Home to Your Home” Santa Maria Cookbook. A very good casserole: thanks to Marilyn and Santa Maria.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Canadian
Servings 6
Calories 412 kcal

Equipment

  • 1 large skillet
  • 1 2 quart ovenproof casserole dish

Ingredients
  

  • 1 tbsp vegetable oil
  • 6 pork chops
  • 1 medium onion, chopped
  • 1/4 cup green pepper, chopped
  • 1 cup raw rice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce

Instructions
 

  • Preheat oven to 350 F.
  • In a skillet, heat oil and brown pork chops. Place 3 chops in the bottom of a 2 quart ovenproof casserole dish. Set the other 3 chops aside.
  • Saute onion and pepper in pork chop drippings.
  • Place raw rice on top of pork chops in casserole dish. Place onion and pepper on top of rice. Sprinkle with salt and pepper. Cover with the remaining 3 chops.
  • Combine beef broth with the Worcestershire sauce and pour mixture over chops in the casserole dish.
  • Bake, covered, at 350 F for 1 hour or until rice is tender.
Keyword pork, pork chops, rice