Pork Chops Ole

• 6 pork loin chops (1/2 inch thick)
• 2 tablespoons canola oil
• Seasoned salt and pepper to taste
• 1-1/2 cups water
• 1 can (8 ounces) tomato sauce
• 3/4 cup uncooked long grain rice
• 2 tablespoons taco seasoning
• 1 medium green pepper, chopped
• 1/2 cup shredded cheddar cheese

1. In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper.
2. Meanwhile, in a greased 13x9-in. baking dish, combine the water, tomato sauce, rice and taco seasoning.
3. Arrange chops over rice; top with green pepper. Cover and bake at 350u0b0 for 1 hour or until rice and meat are tender. Uncover and sprinkle with cheese.
4. Omit water and substitute 1 package (8.8 ounces) ready-to-serve long grain rice for the uncooked rice. Assemble casserole as directed. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casserole as directed, increasing time as necessary.

pork loin chops, canola oil, salt, water, tomato sauce, long grain rice, taco, green pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/pork-chops-ole/ (may not work)