Mexican Pork Chop Casserole Recipe

Ingredients

This recipe yields 6 servings.

• 1 tablespoon vegetable oil (or as needed)
• 6 pork chops
• 1 teaspoon salt
• 1 cups uncooked rice
• 3 cups water
• 1 (8-ounce) can tomato sauce (or more to taste)
• (1-ounce) package taco seasoning mix
• 1 red bell pepper, sliced into rings
• 1 cup shredded Cheddar cheese (or to taste)

Directions

Step 1: Preheat your oven to 350F (175C).

Step 2: Heat the vegetable oil in a skillet over medium-high heat. Add the pork chops, working in batches if necessary, and cook until browned on both sides, about 5 minutes per side.

Step 3: Transfer the pork chops to a 9x13-inch baking dish and season them with salt.

Step 4: Add the uncooked rice around the pork chops in the baking dish.

Step 5: In a separate bowl, combine the water, tomato sauce, and taco seasoning mix. Pour this mixture over the pork chops and rice.

Step 6: Cover the baking dish with aluminum foil and bake in the preheated oven for about 1 hour, or until the rice is tender and most of the liquid is absorbed.

Step 7: Remove the foil and top the dish with sliced red bell pepper and shredded Cheddar cheese.

Step 8: Continue baking for an additional 15 minutes, or until the cheese is melted and bubbly.

Nutrition Facts (per serving)

• Calories: 557
• Total Fat: 19g (24% DV)
• Saturated Fat: 8g (41% DV)
• Cholesterol: 130mg (43% DV)
• Sodium: 962mg (42% DV)
• Total Carbohydrate: 42g (15% DV)
• Dietary Fiber: 2g (5% DV)
• Total Sugars: 3g
• Protein: 50g (101% DV)
• Vitamin C: 28mg (31% DV)
• Calcium: 186mg (14% DV)
• Iron: 4mg (19% DV)
• Potassium: 783mg (17% DV)