Serves: 6
Total Calories: 423

6 pork chops 3/4 -inch thick (about 2 lb. total)
1 teaspoon chili powder
1 teaspoon salt
dash black pepper
1 cup long grain rice raw
1 onion small, chopped (3/4 cup)
2 (15-ounce) cans stewed tomatoes
4 ounces Cheddar cheese shredded (about 1 cup, optional)

Preheat oven to 350°.

Trim fat from chops. Heat fat in a large skillet over medium-low heat until skillet is coated with fat. Discard trimmings. Brown both sides of chops, about 15 minutes total. Transfer chops to a shallow 2-quart oblong baking dish.

Sprinkle chops with chili powder, salt and pepper. Evenly layer rice, then onion and stewed tomatoes. Cover tightly with foil.

Bake for 1 1/2 to 2 hours or until chops are tender and rice is done. Sprinkle with cheese. Bake 5 minutes longer or until cheese melts.

* If using 14 1/2 oz. cans of stewed tomatoes, add 1/4 cup water.

"Mexican-style stewed tomatoes can be used. Serve with a lettuce salad."

Nutritional Facts:

Serves: 6
Total Calories: 423
Calories from Fat: 148

More Recipes from the Express Lane Recipes Cookbook:
Baked Pork Chops And Rice
Cheesy Fish And Chips Casserole
Corn Salmon Squares
Down-Home Chicken Pie
Festive Meat Loaf
Fish A La Russe
Franks With Apples And Onions
Pasta Twists With Pesto Sauce
Shells and Shrimp
Spanish Rice and Pork
Spinach-Cheese Manicotti
Sunday Dinner Brisket
Tuna Pot Pie
Turkey Sausage Supper