Pork Chop and Rice Casserole Recipe

This quick assembly, hearty meal works out well on a busy weekday. I bake it the night before and just heat up the next evening. Add a vegetable or salad side and it's complete.
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  • 4 pork steaks or chops (bnls or bone in)
  • 3 tablespoons meat drippings, butter, or margarine
  • 1 cup uncooked rice
  • 3/4 cup thinly sliced onion
  • 2/3 cup mushrooms - sliced or 1 6.75oz can drained
  • 1/4 cup chopped green pepper (optional)
  • 1 bay leaf
  • 28 ounces crushed tomatoes
  • 1 cup boiling water
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
15 mins
1 hr
1.25 hrs
  • Grease a 2 quart baking dish.
  • Brown the pork in a large skillet maintained at medium temperature; do not cook through.
  • When meat is lightly browned on one side, turn and sprinkle with salt and pepper.
  • Remove from skillet and sprinkle with salt and pepper on other side.
  • In same skillet add butter or margarine to remaining meat drippings to equal 3 tablespoons.
  • Add rice, onion, mushrooms, green pepper, and bay leaf to skillet.
  • Cook over medium heat stirring constantly, until rice is lightly browned.
  • Remove and discard bay leaf.
  • Stir in remaining ingredients and pour into baking dish.
  • Cover with pork and press down slightly.
  • Cover and bake at 350 degrees F. for 50-60 minutes until rice is tender.
  • Uncover last 10 min of baking.
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