Easy Cheesy Pork Chop and Rice Casserole
- Active Time 20m
- Total Time 1h
The perfect combination of juicy pork chops and fluffy rice casserole made with Cheddar, ricotta and Parmesan, this recipe is sure to be a favorite.
- 4 pork chops, bone-in or boneless, about 3/4-inch thick
- 2 cups cooked long-grain white rice
- 2 cups frozen vegetable mixture, thawed
- 1 cup Cheddar cheese, shredded
- 1 cup ricotta cheese, or cottage cheese
- Salt and pepper
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon olive oil, plus more for casserole dish
- 1 tablespoon Italian parsley, (optional)
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.
Recipe reprinted by permission of National Pork Board. All rights reserved.
nutrition information per serving
850 calories; 29g total fat; 190mg cholesterol; 420mg sodium; 81g carbohydrates; 2g fiber; 63g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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