stuffed peppers & pork chops (kat's)

(2)
Recipe by
Kathy Griffin
Oneonta, AL

Have been making these for years, the pork chops are so tender and the rice is so yummy.

(2)
yield 4 serving(s)
cook time 40 Min
method Bake

Ingredients For stuffed peppers & pork chops (kat's)

  • 4
    pork chops ( your choice of cut)
  • 4
    bell peppers
  • 2
    instant rice ( 2 boil in bag)
  • 1 can
    cream of chicken soup
  • 1 can
    cream of mushroom soup
  • 2 Tbsp
    canola oil
  • 2 Tbsp
    seasoning salt
  • black pepper ( to taste)

How To Make stuffed peppers & pork chops (kat's)

  • 1
    Preheat oven to 350. Spray a 9x13 casserole dish. Cook Rice per package directions. In a skillet heat oil, sprinkle seasoning salt and pepper on each side of each pork chop. Sear each chop for 1-2 minutes on each side. Place in casserole dish.
  • 2
    Cut each end off of bell peppers, place one on each pork chop, fill with cooked rice. In a bowl mix together both cans of soup and spoon over the rice and peppers, ( I use a spoon to help the soup go down into the rice some)Cover with foil and bake 25-30 minutes or until chops are done
  • 3
    *** I salt my rice while cooking but use very little***

Categories & Tags for Stuffed Peppers & Pork Chops (Kat's):

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