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Mexican Pork Chops

List of Ingredients





6 boneless pork chops
2 tablespoons vegetable oil
Cooking spray
1 1/2 cups water
3/4 cup uncooked regular rice
1 cup tomato sauce
2 tablespoons taco seasoning mix
1 medium green pepper, chopped
1 cup (4 ounces) shredded Cheddar cheese



Recipe




Brown pork chops in hot oil in a large skillet. Coat a 13- x 9- x 2-inch baking dish with cooking spray; add water, rice, tomato sauce and seasoning mix to dish, mixing well. Arrange browned chops over rice mixture; sprinkle chopped green pepper over chops. Cover and bake at 350° for 1 hour. Sprinkle cheese evenly over chops and bake uncovered an additional 15 minutes. Yield: 4 servings.

To freeze: Remove chops from oven after 1 hour of baking, and cool. Wrap dish in freezer paper or foil, or place dish in a 2-gallon freezer bag. Place shredded cheese in a small freezer bag, and attach to casserole dish. Seal, label and freeze. To serve, thaw casserole. Cover tightly with foil and bake at 350° for 15 minutes. Sprinkle evenly with cheese, and bake uncovered 15 additional minutes.