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90 minutes
Prep: 30 minutes
Cook: 60 minutes
77 calories per serving view nutrition facts
8 servings
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| 8 | each | pork | chops, 3/4 inch thick |
| 3/4 | cups | rice | |
| 1/3 | cup | sweet bell pepper | green, chopped |
| 1/2 | cup | onion | chopped |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
| 2 | cups | tomato juice | |
| 3/4 | cups | water | |
| 1/4 | teaspoon | chili powder |
Brown pork chops in a little oil in a skillet. Sprinkle rice in the bottom of a greased 9x13 casserole dish. Scatter green pepper and onion over the rice. Top with pork chops. Add salt and pepper. Pour tomato juice and water into drippings in skillet. Add chili powder. Bring to a boil, then pour over pork chops. Cover and bake for 1 hour at 375 degrees or until porks chops are cooked through and liquid is absorbed.
Serves 8.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 6% | Vitamin C | 20% | |
| Calcium | 1% | Iron | 2% |
* 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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