Baked Pork Chops Risotto

6 pork chops -- 1/2-inch thick 3/4 Tsp. salt 1/4 Tsp. pepper 1 C. uncooked regular white rice 1 green peppers -- (1 to 2) chili sauce 1 Envelope onion soup mix

Preheat oven to 350 degrees. Trim pork chops, if necessary. Season with salt and pepper. In large skillet over medium heat brown chops. Spread bottom of 13 x 9 x 2-inch baking dish with rice. Top rice with browned chops. On each chop arrange a green pepper ring, 1/2-inch thick, with a heaping teaspoon of chili sauce in center of it. Into drippings in skillet pour 2 1/2 cups water. Stir in onion soup mix. Bring to boil, then pour into corner of baking dish. Bake, covered, 1 hour or until chops and rice are tender.


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