Pork Chop 'N' Rice Casserole

• 4 pork loin chops, bone in (about 1-1/2 pounds total)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2/3 cup long-grain white rice
• 1 cup water
• 1 (14 1/2 ounce) can diced tomatoes, jalapeno-flavored
• 2 medium sweet green peppers, halved, seeded and thinly sliced into strips
• 1 cup cheese, taco-blend shredded

1. Heat oven to 350u0b0F.
2. Season pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add chops; cook until lightly browned, about 2 minutes per side. Remove skillet from heat.
3. Coat 2-1/2-quart oval baking dish with nonstick cooking spray. Add rice, tomatoes, 1 cup water and remaining salt and pepper; stir to combine. Place pork chops on rice mixture; scatter green pepper over top. Cover dish with foil.
4. Bake in oven for 50 minutes or until rice is tender and most liquid has been absorbed. Remove foil from dish; sprinkle cheese over top. Bake until cheese melts, about 5 minutes. Let stand 10 minutes before serving.

pork loin chops, salt, black pepper, vegetable oil, longgrain white rice, water, tomatoes, sweet green peppers, cheese

Taken from www.food.com/recipe/pork-chop-n-rice-casserole-496482 (may not work)