Update my dinner status, I'm making this tonight.
8 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 cups water
- 1 1/2 cups uncooked white rice
- 8 pork chops
- 1 salt and pepper to taste
- 1 onion sliced
- 1 can whole peeled tomatoes with liquid
Preparation
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or according to package directions.
Arrange pork chops in a 9x13 inch baking dish. Season with salt and pepper to taste.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove from oven and drain excess fat from pan.
Top each pork chop with a slice of onion. Place a heaping mound of rice on each chop, followed by a whole tomato that you have sliced open slightly to allow the tomato juices to run out. Pour the remaining tomatoes and juices over all along with any remaining onions.
Bake at 350 degrees F (175 degrees C) for 25 more minutes.
