Amazingly tender pork chops with a south of the border flavor. Baked pork chops on a bed of taco flavored rice with onions and green peppers.
If you're looking for a new and easy pork chop recipe I think you've come to the right place. I found this recipe for Pork Chops Ol'e a couple months back, and I'm glad I finally got around to making it. The rice has a wonderful Spanish rice flavor and the pork chops bake up fork tender. Make sure to add the peppers and onions, because that's what gives this dish so much flavor.
I love recipes where everything is baked in one baking dish. I'm definitely more of a casserole person than my husband is, but he's getting better. The pork chops are browned before adding them, but that's it, everything else is baked together in one baking dish.
I did adapt the recipe slightly by replacing the water with low sodium chicken broth, reducing the amount of tomato sauce, and omitting the cheese. I'm sure the cheese is good, but I thought it was perfect without it. If you love Spanish rice and pork chops this recipe is perfect for you.
I stumbled upon this recipe in one of my many favorite Amish cookbooks. I have several recipes dog eared throughout the whole cookbook, so I thought it was about time I started cooking my way through a few of them. Everyone loved this recipe so much that I will definitely be making it again. Lets get to the recipe.
In a 13 x 9 inch baking pan, combine rice, chicken broth, tomato sauce, and taco seasoning; mix well. Arrange pork chops over rice; top with green pepper and onion slices.
Cover with aluminium foil and bake in a 350 degree oven for 1 - 1 1/2 hours or until pork chops are fully cooked, liquid is absorbed, and rice is done.
Pork Chops Ol'e
1/2 of a small-med onion, sliced
Cover with aluminium foil and bake in a 350 degree oven for 1 - 1 1/2 hours or until pork chops are fully cooked, and the
yields 4-6 servings