Pork Chop and Cheesy Rice Casserole
Portion Size: 3 oz. boneless, plus 1 cup rice and vegetable mixture
Ingredients: Yields: 8 servings
| 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 |
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. |
| 3 | Pre heat the oven to 375°F. | |
| 4 | Spray baking 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 baking 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. Top with parsley. | |
| 8 | Serve the chops over the rice mixture. Serve hot. |
Posted in Pork Dinner Recipes
