Pork Chops and Rice
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. |
Posted in Pork Dinner Recipes
