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Ingredients

1 tablespoon vegetable oil, or as needed 6 pork chops 1 teaspoon salt 1 ½ cups uncooked rice 3 cups water 1 (8 ounce) can tomato sauce, or more to taste ½ (1 ounce) package taco seasoning mix 1 red bell pepper, sliced into rings 1 cup shredded Cheddar cheese, or to taste

Nutrition Info

556.7 calories carbohydrate: 42.1 g cholesterol: 129.7 mg fat: 19 g fiber: 1.5 g protein: 50.3 g saturatedFat: 8.2 g servingSize: - sodium: 962 mg sugar: 2.9 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish and season with salt. Pour rice around the pork chops.
Mix water, tomato sauce, and taco seasoning together in a bowl. Pour over pork chops and rice. Cover baking dish with aluminum foil.
Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove cover and top with bell pepper rings and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.

6 pork chops

Pork chops baked with Spanish rice for a unique casserole.