| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Rice, bell pepper rings and tomato sauce dress up simple pork chops for an easy weeknight meal. Steamed vegetables or a mixed green salad takes care of the rest.

Peppered Pork Chop Casserole

6 thick pork chops, trimmed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 green bell peppers, seeded and sliced into rings
1 1/2 cups uncooked rice
1 (16-ounce) can tomato sauce
1 cup water
1/2 cup chopped onion

1. Preheat oven to 350°F. Lightly grease a large baking dish.
2. Sprinkle pork chops with salt and pepper; arrange in baking dish. Top with bell peppers and spoon rice around pepper rings.
3. In a mixing bowl stir together tomato sauce, water and onion. Pour over rice, cover and bake 55 to 60 minutes, or until pork chops are cooked thoroughly and sauce is bubbly. Serve immediately.

Makes 6 servings.