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Spicy Spanish Pork Chops and Rice Casserole

  • 75minutes
  • 584calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 -6 pork chops (I used 4 big Costco bone-in chops)

  2. 1/2 cup orzo pasta

  3. 3/4 cup rice

  4. 4 tablespoons butter , divided

  5. 1 (10 ounce) can rotel

  6. 1 (10 ounce) can beef consomme

  7. 1 cup v

  8. 8 juice

  9. salt & pepper

  10. 1 tablespoon Worcestershire sauce

  11. 1 teaspoon Kitchen Bouquet

  12. 1 tablespoon mustard

  13. 1 teaspoon cumin

  14. 1 tablespoon chili powder

  15. 1 teaspoon salt

  16. 1 dash Tabasco sauce

  17. 1 small onion , very thinly sliced

  18. 1 jalapeno pepper, chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350.

  2. Sprinkle salt and pepper on pork chops.

  3. Brown pork chops in 2 tbl of the butter in a sautee pan.

  4. Remove pork chops from pan and set aside.

  5. Add remaining 2 tbl of butter to pan.

  6. Add orzo and sautee until slightly browned.

  7. Add rice to pan, stir and remove from heat.

  8. Pour rice on the bottom of a lightly greased 13x9 baking dish.

  9. Place pork chops on top of rice.

  10. Scatter sliced onions and peppers over the pork chops.

  11. Combine remaining ingredients in a bowl and pour over pork chops.

  12. Cover baking dish with foil.

  13. Bake for 50-60 minutes until rice is done.

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