Stuffed Peppers & Pork Chops (Kat's)
4pork chops ( your choice of cut)
2instant rice ( 2 boil in bag)
1 can(s)cream of chicken soup
1 can(s)cream of mushroom soup
2 Tbspcanola oil
2 Tbspseasoning salt
·black pepper ( to taste)
How to Make Stuffed Peppers & Pork Chops (Kat's)
- 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.
- 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
- *** I salt my rice while cooking but use very little***