Ingredients Jump to Instructions ↓

  1. 1/4 cup reduced-sodium teriyaki sauce

  2. 2 bone-in pork loin chops (8 ounces each and 1/2 inch thick)

  3. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  4. 1 cup frozen peas and carrots

  5. 3/4 cup water

  6. 1/2 small sweet red pepper, chopped

  7. 1/3 cup uncooked long grain rice

  8. 1 teaspoon dried minced onion

  9. 1/8 teaspoon pepper

  10. 1/4 cup shredded Mexican cheese blend

Instructions Jump to Ingredients ↑

  1. Place teriyaki sauce in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour. In a large bowl, combine the soup, peas and carrots, water, red pepper, rice, onion and pepper. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Drain and discard marinade. Place pork chops over rice mixture. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheese. Bake 15-20 minutes longer or until a meat thermometer reaches 160° and cheese is melted. Yield: 2 servings.


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