Easy Cheesy Pork Chop and Rice Casserole
Recipe provided courtesy of National Pork Board.
4 New York (top loin) pork chops, 3/4-inch thick
2 cups cooked long-grain white rice
2 cups frozen mixed vegetables, thawed
1 cup cheddar cheese, shredded
1 cup ricotta cheese, or cottage cheese
Salt and ground black pepper
1/4 cup freshly grated Parmesan cheese
1 tablespoon olive oil, plus more for casserole dish
1 tablespoon Italian (flat-leaf) parsley (optional)
- Preheat the oven to 375°F (190°C). 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 ground black pepper to taste. Transfer to the prepared casserole dish, sprinkle the Parmesan on top, and set aside.
- Season the pork chops with Salt and ground black 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°F (62.7°C), about 30 minutes Let stand at room temperature for 3 minutes
- Serve the chops over the rice mixture, sprinkled with the parsley, if using.
Makes 4 servings.
- 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 sautéed spinach, kale, or chard.
Nutritional Information Per Serving (1/4 of recipe): Calories: 850; Total Fat: 29g; Saturated Fat: 14g; Cholesterol: 190mg; Total Carbs: 81g; Fiber: 2g; Protein: 63g; Sodium: 420mg.
Recipe and photograph provided courtesy of National Pork Board.