- 1 cup [250 mL] water
- 3/4 cup [190 mL] apple juice
- 1 cup [250 mL] instant rice
- 1/2 medium sweet yellow pepper, membranes removed and seeded
- 1/2 medium sweet green pepper, membranes removed and seeded
- 1 1/4 pounds [1 kg] loin pork chops
- 1 pack crispy 'Shake ‘n Bake'® coating for pork
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- Preheat oven to 400°F [200°C]
- Mix together water, apple juice and instant rice into an 8 x 11-inch [2-L] baking dish.
- Cut sweet yellow and green pepper halves into 1-inch [2.5-cm] pieces.
- Evenly mix into instant rice mixture.
- Remove the bones from the pork chops, using scissors to make this easier.
- Pour some 'Shake 'n Bake'® coating at a time onto a plate.
- Coat pork chops with mixture on both sides, and edges.
- Arrange pork chops on top of rice mixture, to completely cover the rice.
- Bake into preheated oven for 40 minutes, before serving.
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