Baked Pork Chops and Rice

In Iowa, pork is often very reasonably priced and good quality, and this meaty dish from "Southern Living’s The Low Cost Cookbook" is sure to be a favorite.  If you don’t have a large enough skillet, by all means, finish this recipe in a large shallow baking dish.  But, I have a 12” shallow stainless “everyday” pan, with ovenproof loop handles on both sides and a glass lid that is perfect to simplify this dish by using just one pan.  I didn’t bake this as long as the recipe called for (newer recommendations don’t require such long cooking for pork) and didn’t use as much water either…it was perfect and tender with plenty of rice for 6 servings.  This is an easy dish for entertaining…it gives you time to prepare your vegetable and/or salad while it bakes, and most folks will love it.  And at 82¢ for a generous serving, cost-conscious hostesses will love it too.

                        Baked Pork Chops and Rice

  6          Each  Pork Chops (I used 6 ounce boneless pork loin chops)

  1          Cup  Rice

  3          Cups  Hot Water -- (I used 2 cups)

  1           Teaspoon  Salt

  1          Teaspoon  Pepper

  1          Large  Onion -- chopped fine

  1          Can  Cream of Mushroom Soup -- undiluted

  1          Large  Green Pepper -- thinly sliced

Brown the chops on both sides in a 12" skillet in a little shortening or lard; 2 or 3 at a time, drain. (Remove chops to plate; set aside).   Mix the rice, very hot water, salt, pepper, onion, undiluted soup and green pepper in a shallow 2 quart (13 x 9”) baking dish or a 2 quart 12” skillet.  Place pork chops on top and cover with foil or lid.

Bake in a 375° oven for 45 minutes to 1 hour or until chops and rice are tender.  (I baked this 30 minutes).

6 Servings

2011 Cost:  $4.91 or 82¢ with garden peppers and onions; 6 ounce boneless pork loin chops

 Per Serving: 379 Calories; 16g Fat (40.1% calories from fat); 26g Protein; 29g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 592mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.