Saute pork chops in a 12" skillet until browned on both sides; remove to a platter. Add soup mix and 2 cups water to same skillet; stir and heat until mix dissolves. Layer half the green peppers in an ungreased 13" X 9" baking pan; sprinkle with rice. Arrange pork chops on top; pour soup mixture over the pork chops. Top with remaining peppers; cover and bake at 325 degrees for 45 minutes to one hour.
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|Serving Size: 1 Serving (361g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 36 (7%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 15.8mg||1 %|
|Potassium 691.5mg||18 %|
|Total Carbohydrate 106.3g||31 %|
|Dietary Fiber 8.4g||33 %|
|Sugars, other 97.9g|
|Protein 11.8g||17 %|
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Calories per serving: 504
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