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.

Share this!

Save ▼

Add to Grocery List

Rate & Review

Ingredients

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

Directions

PREP

15 mins

COOK

1 hr

READY IN

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.