Recipe: Mexican Pork Chops and Rice
6 thick (3/4 inch) pork chops
salt and pepper
3/4 cup uncooked long grain rice
1 1/2 cup water
1 tsp salt
1 (8 oz) can tomato sauce
1 pkg taco seasoning
1/2 cup cheddar cheese
1 med green pepper, sliced into rings
Season pork chops with salt and pepper. Brown chops on both sides in small amount of oil in a skillet.
Place browned pork chops in the bottom of a prepared 9x13 baking pan.
Sprinkle dry rice around the pork chops.
In a bowl combine the water, salt, tomato sauce and taco seasoning. Mix well. Pour over top of the pork chops and rice.
Cover pan with foil and bake for 1 hour at 350F.
Remove foil, and sprinkle the pork chops with cheese and top with the pepper rings. Return to the oven, uncovered and bake for another 15 minutes.