Creamy Pork Chop Casserole |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 2 |
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Tender pork chops are treated to a sweet-tangy marinade and topped with gooey melted cheese in this delightful meal from Debbie Hankins of Ironton, Ohio. The rice and vegetable medley is a great compliment. Ingredients:
1/4 cup reduced-sodium teriyaki sauce |
2 bone-in pork loin chops (8 ounces each and 1/2 inch thick) |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup frozen peas and carrots |
3/4 cup water |
1/2 small sweet red pepper, chopped |
1/3 cup uncooked long grain rice |
1 teaspoon dried minced onion |
1/8 teaspoon pepper |
1/4 cup shredded mexican cheese blend |
Directions:
1. Place teriyaki sauce in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour.
2. In a large bowl, combine the soup, peas and carrots, water, red pepper, rice, onion and pepper. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
3. Drain and discard marinade. Place pork chops over rice mixture. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheese. Bake 15-20 minutes longer or until a meat thermometer reaches 160° and cheese is melted. Yield: 2 servings.
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