Mexican Pork Chop Casserole

4.3
(8)

Pork chops baked with Spanish rice for a unique casserole.

2
Prep Time:
15 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 35 mins
Servings:
6
Yield:
6 pork chops

Ingredients

  • 1 tablespoon vegetable oil, or as needed

  • 6 pork chops

  • 1 teaspoon salt

  • 1 ½ cups uncooked rice

  • 3 cups water

  • 1 (8 ounce) can tomato sauce, or more to taste

  • ½ (1 ounce) package taco seasoning mix

  • 1 red bell pepper, sliced into rings

  • 1 cup shredded Cheddar cheese, or to taste

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish and season with salt. Pour rice around the pork chops.

  3. Mix water, tomato sauce, and taco seasoning together in a bowl. Pour over pork chops and rice. Cover baking dish with aluminum foil.

  4. Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove cover and top with bell pepper rings and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.

Nutrition Facts (per serving)

557 Calories
19g Fat
42g Carbs
50g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 557
% Daily Value *
Total Fat 19g 24%
Saturated Fat 8g 41%
Cholesterol 130mg 43%
Sodium 962mg 42%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 5%
Total Sugars 3g
Protein 50g
Vitamin C 28mg 140%
Calcium 186mg 14%
Iron 4mg 19%
Potassium 783mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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