From Sandi's Recipe File - Pork Chops and Rice Casserole

Presents

"Pork Chops and Rice Casserole"

Recipe Source:
November 1999 Issue
Reader's Digest

Serving Size: Makes 2 servings

Amount Ingredient

4 lean rib pork chops (about 1 pound) trimmed of fat

3/4 teaspoon dried rosemary, crumbled

1/8 teaspoon black pepper

Nonstick cooking spray

3/4 cup low sodium beef broth

1/4 cup long grain rice

1 small yellow onion, cut into 4 thick slices

1 small ripe tomato, cored and cut into 4 thick slices

1 small sweet green pepper, cored, seeded, and cut into 4 thick rings

Preparation Instructions:

Preheat the oven to 350 degrees. Rub both sides of each pork chop with 1/4 teaspoon of the rosemary and with the pepper. Lightly coat a heavy 12 inch skillet with the cooking spray and place over moderately high heat for 1 minute. Add the chops to the skillet and brown them, uncovered, for 3 to 4 minutes on each side. Transfer the pork chops to an ungreased 1 quart baking dish and add the beef broth, rice, and remaining rosemary. Place an onion slice, a tomato slice, and a green pepper ring on each chop. Cover and bake for 45 minutes or until the chops are cooked through and tender. Serves 2.

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