Gluten-Free Pork Chop and Rice Casserole

4/12/26: Made according to recipe. Froze remaining V-8 in 2 cup ziplocks. 5/01/23: Used 10 oz toms with mild chilies, 1 tsp oregano, 1 tsp basil, 1/4 tsp black pepper, 1/4 tsp salt in place of V-8. Seasoned chops with Penzey’s California Pepper 1/2019: used 2 3/4 cup V-8 (didn’t work as well) 4/2018: Chuck likes 2012: good

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Season chops with pepper. Add oil to a large nonstick skillet and heat to med heat. Brown the chops on both sides; remove.

Step 2

Add onion and green pepper and cook 3-4 minutes until soft (add additional tbsp oil if needed). Add the garlic and cook 30 seconds. Remove from heat.

Step 3

In a lidded casserole dish, combine rice, juice and water. Spoon cooked veggies over rice, add the pork chops and sprinkle with parsley and paprika.

Step 4

Bake, covered for 45 minutes, remove lid and bake 15 more minutes to absorb any extra liquid.