The Lost (and Found!) Pork Chop Bake I Can’t Stop Making

I found myself chasing a memory: a recipe I thought I’d lost somewhere between a stack of cookbooks and time. Pork chops, rice, stewed tomatoes, and green peppers…the kind of dinner that filled the house with that unmistakable “someone’s cooking something good” smell. After a little trial and error, I found the blend I was looking for and it didn’t disappoint!

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• Salt & pepper, to taste
• 1 cup uncooked long-grain white rice (not instant)
• 1 can (14.5 oz) stewed tomatoes, undrained
• 1 cup chicken broth
• 1 medium green pepper, sliced
• 1 small onion, thinly sliced
• 1 tsp dried oregano or Italian seasoning
• Pinch of sugar
• Dash of Worcestershire sauce

Let’s Cook!

• Preheat oven to 350°F.
• In a 9×13-inch baking dish, combine the uncooked rice, stewed tomatoes (with juice), broth, peppers, onion, and seasonings. Stir to mix.
• Nestle the pork chops on top of the rice mixture. Spoon a little tomato liquid over each chop.
• Cover tightly with foil and bake for 1 hour.
• Uncover and bake an additional 10–15 minutes if needed, until rice is tender and most liquid is absorbed.

Fair warning: your kitchen will smell incredible while this bakes. And one of the fun parts of this recipe is how easily you can change up the flavors. Sometimes I swap the Italian seasoning for a little Cajun blend. Use whatever makes sense for your mood (and report back with your favorite twist!)

I don’t know about you, but I love a simple, hearty comfort dish as soon as the weather turns (okay…really, all year). What’s your go-to comfort meal?

Eat well friends!

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