Serves: 6
Total Calories: 443
Preheat oven to 350°.
Trim excess fat from chops, slashing edges of fat as needed to prevent curling. In a large non-stick skillet over medium-high heat, brown chops in hot oil about 5 minutes on each side. Transfer chops to a shallow 2-quart oblong baking dish.
Sprinkle chops with chili powder and salt. Evenly layer rice, then onion and stewed tomatoes over chops.
Cover tightly with foil and bake 1 1/2 to 2 hours until chops are tender and rice is done. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese melts.
*If using 14 1/2 oz. cans of stewed tomatoes, add 1/4 cup water.
This Spanish Rice and Pork recipe is from the Express Lane Recipes Cookbook. Download this Cookbook today.
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