- 1 tablespoon [15 mL] oil
- 4 to 6 pork chops, all fat removed
- 3 cups [750 mL] water
- 1/2 teaspoon [2.5 mL] salt
- 1 cup [250 mL] long grain rice
- 1 small can tomato sauce
- 1 large sweet green pepper, membranes and seeds removed, sliced into rings
- 1 large onion, into rings
- Salt and pepper, to taste
- Water, if needed
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- Heat oil into a large casserole; add pork chops.
- Salt and pepper pork chops generously and brown pork chops until golden brown, on both sides.
- Meanwhile, bring water to a boil.
- Preheat oven to 350°F [180°C].
- Add 1/2 teaspoon [2.5 mL] salt and rice to boiling water; boil rice for 5 minutes only.
- Turn off the heat and stir in tomato sauce.
- Also turn off the heat underneath the pork chops; arrange sweet green pepper and onion rings on top of pork chops.
- Pour rice mixture all over pork chops.
- Transfer into preheated oven for 1 hour, checking every once in a while to see if a little water is needed.
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