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4 hours
Prep: 2 hours
Cook: 1 hours
227 calories per serving view nutrition facts
4 servings
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| 6 | each | pork chops | trimmed of fat |
| 1 | large | onion | sliced thickly |
| 3 | tablespoons | chili powder | |
| 1 | each | green bell pepper | chopped |
| 1 | cup | rice | uncooked |
| 8 | ounces | tomato sauce | |
| 1 1/2 | cups | water | |
| 2 | teaspoons | salt |
Brown pork chops in vegetable stock. Remove and refrigerate.
Brown onion slices on both sides. Remove and refrigerate.
Cook chili powder for 2 minutes then add remaining ingredients.
Pour into casserole. Put pork chops on top of rice and put a slice of onion on top of each pork chop. Cover.
Bake for 1-1 1/2 hours in a 350 degree oven.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1247mg | 52% |
| Total Carbohydrate 49.0g | 16% |
| Dietary Fiber 4.0g | 18% |
| Sugars 5.0g | |
| Protein 5.0g | 11% |
| Vitamin A | 38% | Vitamin C | 63% | |
| Calcium | 5% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Nothing epitomizes summer cooking more than grilling. However, grilling can be very confusing. The more recipes, cookbooks, and...
I do think that this recipe sounds like a easy and good meal to cook..
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