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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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No one will guess that this filling entree from Duna Stephens of palisade, Colorado goes easy on fat and calories. Green pepper and onion enhance the spanish-style rice and tender chops, which are covered with diced tomatoes and gravy. Ingredients:
6 boneless pork loin chops (5 ounces each) |
2 teaspoons canola oil |
1 cup uncooked long grain rice |
1 large onion, sliced |
1 large green pepper, sliced |
1 envelope pork gravy mix |
1 can (28 ounces) diced tomatoes, undrained |
1-1/2 cups water |
Directions:
1. In a Dutch oven, brown pork chops in oil on both sides; drain. Remove chops from pan and keep warm. Layer rice, onion and green pepper in Dutch oven; top with pork chops.
2. Combine the gravy mix, tomatoes and water; pour over chops. Cover; bake at 350° for 1 hour or until a meat thermometer reads 160°. Yield: 6 servings.
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