Serves: 4
Total Calories: 378
Sauté pork chops in a 12" skillet until browned on both sides remove to a platter. Add soup mix and 2 cups water to same skillet stir and heat until mix dissolves. Layer half the green peppers in an ungreased 13" x 9" baking pan sprinkle with rice. Arrange pork chops on top pour soup mixture over the pork chops. Top with remaining peppers cover and bake at 325 degrees for 45 minutes to one hour.
From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
This Pork Chops & Rice recipe is from the Gooseberry Patch: 5 Ingredients or Less! Cookbook. Download this Cookbook today.
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