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One-Pot Pork Chop and Rice Casserole
Linda Nortje
One-Pot Pork Chop and Rice Casserole is an all in one Dinner with tender, juicy Pork Chops, vegetables and tomato rice [easy oven baked recipe]
4.39
from
21
votes
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Course
Dinner
Cuisine
American
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Cook Mode
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Servings
6
Servings
Calories
564.2
kcal
Ingredients
1x
2x
3x
1
large Onion
chopped
1
Green Bell Pepper
chopped
1 ½
cups
Basmati Rice
white or brown
1
can
410g Chopped Tomatoes
8
Black Kalamata Olives
halved
4
t
Garlic
crushed
¼
cup
Light Olive Oil
divided
½
t
Salt
½
t
Black Pepper
6
Pork Chops
boneless, visible fat removed (each approx 200 grams / 7 oz )
¼
cup
Dry White Wine
or use more Stock
2
cups
Chicken Stock
1
cup
Frozen Peas
Lemon Wedges
to serve (optional)
Instructions
Pre-heat the oven to 180 deg C (350 deg F) – spray a large oven dish with a lid, with cooking oil
Place the Onion, Green Pepper, Rice, Tomatoes and Olives in the prepared oven dish – stir to mix
Combine half the Olive Oil, Garlic, Salt and Pepper in a small bowl – brush over the Pork Chops
Heat the remaining Olive Oil in a skillet – brown both sides of the Pork Chops
Arrange the Pork Chops on top of the Vegetable/Rice mixture in the oven dish
Mix the Wine and Chicken Stock and pour over the Pork Chops – cover and bake for 30 minutes
Remove from the oven – add the Peas and return to the oven, uncovered – bake another 15 minutes or until the Pork Chops and the Rice are fully cooked
Serve with Lemon wedges (optional)
Notes
Nutrition value isn't always accurate
Nutrition Facts
One-Pot Pork Chop and Rice Casserole
Amount per Serving
Calories
564.2
% Daily Value*
Fat
20.1
g
31
%
Saturated Fat
5.1
g
32
%
Polyunsaturated Fat
8.1
g
Carbohydrates
48.6
g
16
%
Fiber
2.3
g
10
%
Sugar
5.1
g
6
%
Protein
42.6
g
85
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.