Easy Porkchop Casserole

By Howie

Ingredients

• 4 thick loin pork chops
• salt and pepper
• 3/4 cup long-grain rice
• 1 (1 lb) can sliced baby tomatoes
• 1/4 tsp oregano
• 1 large green pepper
• 1 large onion
• 2 slices bacon
• 1/2 cup beef broth (canned or bouillon cube)

Details

Servings 4

Preparation

Step 1

1) Trim fat from chops and grease the bottom of a large skillet with it. Sprinkle chops with salt and pepper and brown them well on both sides.

2) Place raw rice in wide, buttered ovenproof casserole and sprinkle with 1/2 tsp salt. Arrange chops in a layer over rice. Pour undrained tomatoes over chops and sprinkle with oregano.

3) Rinse, core and slice green pepper into 1/2 inch thick rings. Peel and slice onion into 1/2 inch thick rounds. Place a green pepper ring on each chop, an onion slice on top. Cut bacon strips in half and put bacon curl atop each onion slice. Pour broth all over, add a little more salt and pepper and cover.

4) To cook, preheat oven to 375. Bake casserole, covered, 45 minutes. Uncover, add a little water if it looks poached, and bake 10-15 minutes more.