Name: Creamy Pork Chop Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 1/4 cup reduced-sodium teriyaki sauce -; 2 bone-in pork loin chops (8 ounces each and 1/2 inch thick) -; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted -; 1 cup frozen peas and carrots -; 3/4 cup water -; 1/2 small sweet red pepper, chopped -; 1/3 cup uncooked long grain rice -; 1 teaspoon dried minced onion -; 1/8 teaspoon pepper -; 1/4 cup shredded Mexican cheese blend -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Pork Chop Casserole

1. 1/4 cup reduced-sodium teriyaki sauce -

2. 2 bone-in pork loin chops (8 ounces each and 1/2 inch thick) -

3. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted -

4. 1 cup frozen peas and carrots -

5. 3/4 cup water -

6. 1/2 small sweet red pepper, chopped -

7. 1/3 cup uncooked long grain rice -

8. 1 teaspoon dried minced onion -

9. 1/8 teaspoon pepper -

10. 1/4 cup shredded Mexican cheese blend -

How to cook deliciously - Creamy Pork Chop Casserole

1. Stage

Place teriyaki sauce in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour.

2. Stage

Preheat oven to 350°. In a large bowl, combine soup, peas and carrots, water, red pepper, rice, onion and pepper. Transfer to an 11x7-in. baking dish coated with cooking spray.

3. Stage

Drain and discard marinade. Place pork chops over rice mixture. Cover and bake 40 minutes. Uncover; sprinkle with cheese. Bake 10-20 minutes longer or until a thermometer reads 145° and cheese is melted. Let stand 5 minutes before serving.