Preheat the oven to 375 degrees F.
Oil a 2-quart casserole dish and set aside.
In a large bowl, combine the rice, vegetables, cheddar, ricotta or cottage cheese, and salt and pepper to taste. Transfer to the prepared casserole dish, sprinkle the Parmesan on top, and set aside.
Season the pork chops with salt and pepper. In a large skillet over medium-high heat, warm the oil. Add the chops and cook until browned on one side, 3 to 4 minutes. Arrange the chops, browned side up, on top of the rice mixture and bake until the rice mixture is hot and the chops are cooked to 145 degrees F., about 30 minutes.
Let stand at room temperature for 3 minutes. Serve the chops over the rice mixture, sprinkled with the parsley, if using. Serves 4
To change things up, make the casserole with brown rice or a white- or brown-and-wild rice blend. You can also keep things interesting by using different frozen vegetable mixtures or your own mixture of blanched or steamed vegetables;or by using different cheeses.;Bone-in pork chops can be used as well. On the side, consider a big green salad or sauteed spinach, kale, or chard.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (209g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 149 (40%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 55.1mg||17 %|
|Sodium 325.8mg||11 %|
|Potassium 155.6mg||4 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 34.8g|
|Protein 18.9g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 371
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