Pork Chop and Cheesy Rice Casserole

Recipy Name:
Pork Chop and Cheesy Rice Casserole
Recipy Category:
Dinner Entrée
Portion Size:
3 oz. boneless, plus 1 cup rice and vegetable mixture
Ingredients Notes:
8 boneless pork chops, ½ inch thick Trim all visible fat
1 teaspoon salt
½ teaspoon black pepper
¼ cup oil
4 cups cooked long grain rice Use brown or white rice
4 cups frozen mixed vegetables, thawed
2 cups shredded lowfat cheddar cheese
2 cups lowfat cottage cheese
½ cup Parmesan cheese, grated
1 Tablespoon, parsley flakes
 
Steps: Directions: Critical Control Point / Quality Assurance
1 Season chops with salt and pepper.
2 Heat oil in large skillet over medium high heat. Brown chops, 7-8 minutes per side. Cook until internal temperature reaches 145 degrees with a 3- minute rest.
3 Pre heat the oven to 375 degrees.
4 Spray casserole dish with nonstick cooking spray.
5 In a large bowl, combine the rice, vegetable, cheddar cheese, and cottage cheese.
6 Transfer the rice mixture to casserole dish.
7 Arrange the chops, on top of the rice mixture and bake until the rice mixture is hot and the chops are cooked to 145 degrees.
8 Top with parsley
9 Serve the chops over the rice mixture.
 
Notes:
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140 degrees F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41 degrees F. Follow proper cooling procedures. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds.