Saturday, March 20, 2010

Baked Pork Chops with Rice

I have been doing a little more cooking this week, though I started not feeling as well again toward the end of the week and we had Papa Murphy's pizza on Thursday and french fries and grilled cheese with salad on Friday. Not anything too fancy, but it served its purpose. I did make this dish earlier in the week and it was very good. It was easy to put together and you just let it bake for an hour and a half. We had some big, 1 1/2" pork chops so it was more like pork roast for us, but still turned out yummy.

Baked Pork Chops with Rice From Six Ingredients or Less, Cooking Light and Healthy
4 rib-but pork chops, cut 1" thick
salt and pepper
4 onion slices
6 T uncooked long-grain rice (I doubled and added 1/2 can of water)
1 (14.5 oz) can stewed tomatoes, with juice
dried basil

Lightly spray an 8x8" baking dish with vegetable cooking spray. Sprinkle pork chops with salt and pepper; place in baking dish. Top each pork chop with an onion slice. Evenly sprinkle raw rice around pork chops. Pour tomatoes over top (cut up larger pieces of tomato). Sprinkle lightly with basil. Cover tightly and bake at 350 degrees for 1 1/2 hours or until meat is tender. Makes 4 servings.

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