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Pork Chops Ole

This recipe is a fun and simple way to give pork chops south-of-the-border flair. The flavorful seasoning, rice and melted cheddar cheese makes this dish a crowd-pleaser. A dear friend shared this recipe with me several years ago. -Laura Turner, Channelview, Texas
  • Total Time
    Prep: 15 min. Bake: 65 min.
  • Makes
    4-6 servings

Ingredients

  • 1-1/2 cups water
  • 1 can (8 ounces) tomato sauce
  • 1 medium green pepper, chopped
  • 3/4 cup uncooked long grain rice
  • 2 tablespoons taco seasoning
  • 6 pork loin chops (1/2 inch thick)
  • 2 tablespoons canola oil
  • Seasoned salt and pepper to taste
  • 1/2 cup shredded cheddar cheese
  • Minced fresh cilantro, optional

Directions

  • In a greased 13x9-in. baking dish, combine the water, tomato sauce, green pepper, rice and taco seasoning. Cover and bake at 350° for 1 hour or until rice is tender.
  • Meanwhile, in a large skillet, cook chops over medium-high heat in oil until juices run clear, 4-5 minutes on each side. Sprinkle with seasoned salt and pepper. Set aside and keep warm.
  • Sprinkle rice mixture with cheese; arrange chops on top. Bake until cheese is melted, about 5-10 minutes. If desired, sprinkle with cilantro.
  • Freeze option: Omit water and substitute 1 package (8.8 ounces) ready-to-serve long grain rice for the uncooked rice. Assemble casserole as directed. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary.
Nutrition Facts
1 serving: 515 calories, 27g fat (9g saturated fat), 121mg cholesterol, 587mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 41g protein.

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Reviews

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Average Rating:
  • robbrd
    Feb 27, 2017

    I got this recipe way back when it was in a "Crate o' Recipes" they used to sell in the store. It has been a long time since I made it but we had it for dinner last night and everyone was pleased the rice was cooked through and with tenderness of the chops. I liked the ease of putting it together.

  • sunshinewonder
    Aug 12, 2016

    My sweet guy and I loved this. I have done baked rice dishes a few times before and have learned to make sure to use a covered casserole dish as sometimes just foil as a cover doesn't hold in enough heat to cook the rice in the time described. The pork chops were perfectly tender. I used a homemade blended taco seasoning to make sure it was spicy enough for us, and put the green pepper in with the rice (instead of on top) along with a chopped onion and half a cup of corn so the rice would have lots of flavor, color, texture, and some vitamins. It's a casserole, you can usually sneak extra veggies in and on them, especially if they follow a flavor profile that matches (in this case Mexican.) I served it with cilantro, picante sauce, and fat free sour cream. Using extra lean pork and reduced fat cheese made this even heathier. I'll be making this again!

  • shannondobos
    Mar 3, 2016

    This was a very easy recipe to make with items that I had on hand. It is definitely a safe option with flavors that appeal to nearly everyone. That being said, nothing about it was really "wow" to me. As Peapod0114 noted, this would be a great recipe to use as a base and maybe jazz up a bit with some additions such as onion and garlic, or even switching it up to a bolder cheese.

  • Peapod0114
    Jan 7, 2016

    This was an easy recipe to make. The chops turned out real tender. I didn't have green pepper but I had small sweet peppers that I used. I added onion and garlic. This is one of those recipes that you can really make your own and use this as your starting point. Thanks for sharing! As a reminder to other reviewers please remember to keep your comments constructive and kind.

  • nanagreen
    Dec 7, 2015

    I needed a quick recipe and found this in my recipe box. It was so easy to prepare. After reading the reviews, I'm guessing some of these people peeked into the casserole before it was done. It needs to be tightly covered for the whole baking time of 1.5 hours. The rice needs all that steam to cook thoroughly. I doubled every ingredient and it came out perfect ! My family, including my 5 yr old grandson, loved it !

  • vivmazz
    May 16, 2015

    I have been making this recipe since the 90sI debone pork chops, and I double the recipe except for chops . My family has always liked it,You can't ask for an easier tastier recipe.

  • kbussey
    Mar 15, 2015

    My family did not like this recipe and asked me to throw it away. I agreed. Edible, but nothing great. My daughter loves spanish rice, but didn't like this. The chops were dry. The overall taste was boring.

  • peanutsnona76
    Nov 11, 2014

    The rice wasn't even near cooked by the time the chops were-used long grain white rice and followed recipe exactly. Chops were delicious, however, as I removed them when they were done. Had to leave the rice in the oven for a 1/2 hour longer.

  • SuziT
    Aug 19, 2013

    This is my hubby's favorite pork chop recipe!! Chops always tender, great flavor!!

  • cinawal
    Jul 2, 2013

    This dish has excellent flavor and the rice was delicious. I can not wait to make this again!