Pork Chop And Rice Casserole

• 4 pork loin chops or 4 pork chops, cut 1 inch thick
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup flour
• 2 tablespoons vegetable oil
• 4 green bell peppers, rings
• 4 slices yellow onions
• 2/3 cup long grain rice, par-boiled 10 minutes in lightly salted wqter and drained
• 1 1/2 cups canned crushed tomatoes

1. Preheat oven to 350 degrees F.
2. Spray 2 Qt casserole with cooking spray: set aside.
3. Sprinkle chops with salt and pepper and then dredge in flour, shaking off excess.
4. Heat oil 1 minute in large heavy skillet over moderately high heat.
5. Add chops and brown 3-5 minutes on each side.
6. Transfer chops to casserole.
7. Top each with green pepper ring, then onion slice, then mound of par-boiled rice, dividing full amount equally.
8. Pour tomatoes into casserole around chops so as not to disturb the rice.
9. Cover snugly with foil and bake until chops show no signs of pink in center, about 1 hour, and serve.
10. Note: Drain rice well after it's par-boiled.
11. Also, if casserole seems dry at halftime, add a little water.

pork loin chops, salt, pepper, flour, vegetable oil, green bell peppers, yellow onions, long grain rice, tomatoes

Taken from www.food.com/recipe/pork-chop-and-rice-casserole-54394 (may not work)