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Pork Chops and Rice Casserole


  • 8 (3/4-inch thick) pork chops
  • 3/4 cup rice
  • 1/3 cup green bell pepper, chopped
  • 1/2 cup chopped onion
  • pinch salt
  • pinch pepper
  • 2 cups tomato juice
  • 3/4 cup water
  • 1/4 teaspoon chili powder


  1. Brown pork chops in 2 tablespoons oil in a skillet.
  2. Sprinkle rice in the bottom of a greased 9 x 13-inch casserole dish; scatter green pepper and onion over the rice, then top with pork chops. Add salt and pepper.
  3. Pour tomato juice and water into drippings in skillet; add chili powder. Bring to a boil, then pour over pork chops.
  4. Cover and bake for 1 hour at 375 degrees F or until pork chops are cooked through and liquid is absorbed.

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