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One-Pot Pork and Rice

Total Time

Prep: 20 min. Bake: 1 hour

Makes

6 servings

No one will guess that this filling entree from Duna Stephens of palisade, Colorado goes easy on fat and calories. Green pepper and onion enhance the spanish-style rice and tender chops, which are covered with diced tomatoes and gravy.

Ingredients

  • 6 boneless pork loin chops (5 ounces each)
  • 2 teaspoons canola oil
  • 1 cup uncooked long grain rice
  • 1 large onion, sliced
  • 1 large green pepper, sliced
  • 1 envelope pork gravy mix
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups water

Directions

  1. In a Dutch oven, brown pork chops in oil on both sides; drain. Remove chops from pan and keep warm. Layer rice, onion and green pepper in Dutch oven; top with pork chops.
  2. Combine the gravy mix, tomatoes and water; pour over chops. Cover; bake at 350° for 1 hour or until a thermometer reads 160°.

Nutrition Facts

1 each: 391 calories, 10g fat (3g saturated fat), 83mg cholesterol, 545mg sodium, 40g carbohydrate (0 sugars, 3g fiber), 33g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 starch, 2 vegetable.

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