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Ingredients
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1 tablespoon vegetable oil, or as needed
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6 pork chops
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1 teaspoon salt
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1 ½ cups uncooked rice
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3 cups water
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1 (8 ounce) can tomato sauce, or more to taste
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½ (1 ounce) package taco seasoning mix
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1 red bell pepper, sliced into rings
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1 cup shredded Cheddar cheese, or to taste
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish and season with salt. Pour rice around the pork chops.
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Mix water, tomato sauce, and taco seasoning together in a bowl. Pour over pork chops and rice. Cover baking dish with aluminum foil.
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Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove cover and top with bell pepper rings and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.
Nutrition Facts (per serving)
557 | Calories |
19g | Fat |
42g | Carbs |
50g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 557 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 8g | 41% |
Cholesterol 130mg | 43% |
Sodium 962mg | 42% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 2g | 5% |
Total Sugars 3g | |
Protein 50g | 101% |
Vitamin C 28mg | 31% |
Calcium 186mg | 14% |
Iron 4mg | 19% |
Potassium 783mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.