Portion Size: 3 oz. boneless, plus 1/2 cup rice

Ingredients:     Yields: 8 servings

Ingredients	Notes:
8 boneless pork chops, ½ inch thick	Trim all visible fat
1 teaspoon salt
¼ teaspoon pepper
2 cans tomato sauce
3 teaspoons oregano
1 medium green pepper	Wash, remove seeds and stem, and finely chop
4 cups cooked rice	Use white or brown rice
1 medium onion	Wash, peel and finely chopped
2 cups fresh mushrooms	Wash, trim  and slice

Directions:

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° F for 15 seconds.
	Remove chops and keep warm. Saute’ onions, pepper and mushrooms in same pan.
3	Pre heat the oven to 350°F.
4	Spray a baking dish with nonstick cooking spray.
5	In a large bowl, add onions, pepper, and  mushroom mixture. Stir in tomato sauce, rice and oregano.
6	Transfer the chops mixture to baking dish.
7	Arrange the rice, on top of the chops mixture. Bake until the rice mixture is hot and the temperature reaches 165°F. Bake 35 to 40 minutes.