parmesan pork chops and rice

Name: Parmesan Pork Chops and Rice
Prep time: 1 h
Cook time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/4 cup(s) extra virgin olive oil; 1 clove(s) garlic, chopped fine; 6 large pork chops, 1/2" thick; 1 1/2 cup(s) instant rice; 1 can(s) crushed tomatoes (20 oz); 1 jar(s) pasta sauce (24 oz); 1/2 teaspoon(s) black pepper; 1 teaspoon(s) garlic salt; 1/4 teaspoon(s) dried oregano; 1 teaspoon(s) Italian seasoning; 1 1/2 cup(s) beef stock; 3/4 cup(s) grated Parmesan cheese; 3/4 cup(s) grated Romano cheese

(1 RATING)

173 Pinches 1 Photo

Sali Mounce

Downing, WI

Updated on Jan 7, 2013

This is so good and easy, it's a beginner's delight! Easy to dress up and use for a dinner buffet. Add a green salad, some steamed carrots, and some crusty bread for a quick and easy supper - or an impressive buffet dish! You can use brown or white instant rice in this recipe.

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prep time 1 Hr

cook time 1 Hr

method Bake

yield 6 serving(s)

Ingredients

1/4 cup extra virgin olive oil
1 clove garlic, chopped fine
6 large pork chops, 1/2" thick
1 1/2 cups instant rice
1 can crushed tomatoes (20 oz)
1 jar pasta sauce (24 oz)
1/2 teaspoon black pepper
1 teaspoon garlic salt
1/4 teaspoon dried oregano
1 teaspoon Italian seasoning
1 1/2 cups beef stock
3/4 cup grated Parmesan cheese
3/4 cup grated Romano cheese

How To Make parmesan pork chops and rice

Step 1

Preheat oven to 325 degrees F. Add the olive oil to a large fry pan over medium heat. Add chopped garlic and stir.

Step 2

Then add pork chops.
Step 3

Brown each side of the pork chops for about 2 minutes.
Step 4

While chops are browning, spray a large metal or glass cake pan with olive oil; spread the rice into the bottom of the pan.
Step 5

Place browned chops over the rice in a single layer.
Step 6

In a large bowl, pour the chopped tomatoes, pasta sauce, and seasonings. Stir.
Step 7

Add the beef stock. Stir.
Step 8

Then pour carefully over the pork chops, making sure all are covered. There will be a lot of tomato sauce, but much will be absorbed into the rice.
Step 9

With a spatula or spoon, carefully lift the corner of each chop so the sauce gets underneath and into the rice.
Step 10

Sprinkle 1/4 cup of Parmesan and 1/4 cup of Romano cheese over the top of the chop mixture.
Step 11

Cover and place into the 325 degree oven for 50 minutes.
Step 12

Remove cover and return to the oven for 10-15 minutes or until liquid is absorbed and rice is done.
Step 13

Remove from oven. Sprinkle with the remaining grated cheese and some fresh chopped parsley over the entire dish.
Step 14

Serve each portion by lifting with a large spatula, so rice and chop are removed together.
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