Baked Pork Chops And Vegetables
A hearty baked pork chop dish with flavorful tomatoes, green peppers, and rice, perfect for a comforting family dinner with savory and tangy notes.
Ingredients
Instructions
- Brown the pork chops in fat in a heavy skillet.
- Remove the chops and place them in a greased 1 1/2-quart casserole.
- Wash the rice and add it to the casserole.
- Saute chopped onion and green pepper slowly for about 5 minutes in the remaining fat in the skillet.
- Add tomatoes, salt, and pepper to the skillet and simmer until the sauce is thick.
- Pour the tomato mixture over the rice and pork chops in the casserole.
- Bake in a moderate oven at 350°F for 40 minutes or until the meat is thoroughly cooked.
Tips & Substitutions
For even more flavor, consider marinating the pork chops in a mixture of soy sauce and garlic for a few hours before browning. You can substitute the rice with quinoa or couscous for a different texture. If you prefer fresh vegetables, zucchini and carrots can be excellent additions. Adjust the spices to your taste for a unique twist on this classic baked pork recipe.
Serving Suggestions
This baked pork chops and vegetables dish pairs beautifully with a side of steamed green beans or a fresh garden salad. Consider serving with crusty bread to soak up the delicious sauce. For a heartier meal, add a side of mashed potatoes or roasted root vegetables to complement the flavors of this comforting dish.
Storage & Reheating
To store leftovers, allow the dish to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. For reheating, cover the casserole with foil to prevent drying out and warm it in the oven at 350°F until heated through, or microwave individual portions until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pork Chops And Vegetables contains roughly 578 calories, with 16g protein, 106g carbohydrates, and 10g fat. It is an excellent source of vitamin C (39% of the Daily Value), protein (31% of the Daily Value), and iron (23% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1717mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in pork chops for this recipe?
Yes, bone-in pork chops can be used instead of boneless ones. Just be sure to adjust the cooking time, as they may take a bit longer to cook through. Use a meat thermometer to ensure they reach an internal temperature of 145°F for safety.
What can I use instead of tomatoes if I don’t have any?
If you don’t have fresh or canned tomatoes, you can use tomato sauce or diced tomatoes with herbs. Alternatively, a jar of pasta sauce can work well as a substitute, adding a different flavor profile to the dish.
How can I make this dish spicier?
To add some heat, consider incorporating crushed red pepper flakes or diced jalapeños into the tomato mixture. You can also use spicy sausage instead of pork chops for a flavorful twist that enhances the overall dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).