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Creamy Pork Chop Casserole

Total Time

Prep: 15 min. + marinating Bake: 55 min.

Makes

2 servings

Tender pork chops are treated to a sweet-tangy marinade and topped with gooey melted cheese in this delightful meal from Debbie Hankins of Ironton, Ohio. The rice and vegetable medley is a great compliment.

Ingredients

  • 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

Directions

  1. Place teriyaki sauce in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour.
  2. Preheat oven to 350°. In a large bowl, combine soup, peas and carrots, water, red pepper, rice, onion and pepper. Transfer to an 11x7-in. baking dish coated with cooking spray.
  3. Drain and discard marinade. Place pork chops over rice mixture. Cover and bake 40 minutes. Uncover; sprinkle with cheese. Bake 10-20 minutes longer or until a thermometer reads 145° and cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts

1 each: 648 calories, 31g fat (10g saturated fat), 127mg cholesterol, 1479mg sodium, 47g carbohydrate (7g sugars, 5g fiber), 47g protein.

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