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Creamy Pork Chop Casserole




Source of Recipe


co worker Paula U.


List of Ingredients




Creamy Pork Chop Casserole

1/4 cup reduced-sodium teriyaki sauce
2 bone-in pork loin chops (8 ounces each and 1/2 inch thick)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup frozen peas and carrots
3/4 cup water
1/2 small sweet red pepper, chopped
1/3 cup uncooked long grain rice
1 teaspoon dried minced onion
1/8 teaspoon pepper
1/4 cup shredded Mexican cheese blend


Recipe



Place teriyaki sauce in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour. In a large bowl, combine the soup, peas and carrots, water, red pepper, rice, onion and pepper. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Drain and discard marinade. Place pork chops over rice mixture. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheese. Bake 15-20 minutes longer or until a meat thermometer reaches 160° and cheese is melted. Yield: 2 servings