Pork Chop Casserole

Debbie Quimby




★★★★★ 1 vote



  • 1 1/2 c
    rice, uncooked
  • 4-6
    pork chops, browned without flour in small amount of oil
  • 1-2
    bell peppers, sliced into rings
  • 1-2
    onions, sliced into rings
  • 1 can(s)
    whole tomatoes
  • ·
    enough water to make 3 cups liquid
  • 2
    chicken bullion cubes, crushed, dissolved in water

How to Make Pork Chop Casserole


  1. Layer rice and cooked pork chops in a 9x13 casserole dish.
  2. Place bell pepper and onion rings on top of pork chops.
  3. Drain and reserve the juice from the tomatoes. Pour tomatoes over the top of the pork chops.
  4. To the reserved tomato juice, add enough water to make 3 cups of liquid, Crush bullion cubes and dissolve in the liquid. Pour liquid over pork chops.
  5. Bake at 350 degrees until the water is absorbed and rice is done.

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