Gluten-Free Baked Pork Chops With Rice And Vegetables Recipe

About this recipe

A hearty and satisfying gluten-free dinner featuring tender baked pork chops, flavorful rice, and a medley of vegetables in a rich tomato sauce. Perfect for solution seekers looking for a wholesome meal.

Ingredients

• - Thomas Ridley Fresh British Pork Chops
• - Filippo Berio Garlic Flavoured Olive Oil
• 500G White Pearl Italian Pudding Rice 500g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 50G Pepper Black Ground BWFO
• - Tata Salt

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Heat 2 tablespoons of olive oil in a heavy skillet over medium heat. Brown 4 pork chops on both sides, about 3-4 minutes per side. Remove and place them in a greased 1 1/2-quart casserole dish.
3. 3. Rinse 1/2 cup of rice under cold water and spread it evenly over the pork chops in the casserole dish.
4. 4. In the same skillet, add 1 tablespoon of finely chopped onion and 1 tablespoon of diced green pepper. Sauté them in the remaining oil for about 5 minutes until softened.
5. 5. Add 2 cups of diced tomatoes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the skillet. Simmer the mixture for about 10 minutes, stirring occasionally, until it thickens into a sauce.
6. 6. Pour the tomato sauce evenly over the rice and pork chops in the casserole dish.
7. 7. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 40 minutes, or until the pork chops are fully cooked and the rice is tender.
8. 8. Remove from the oven and let rest for 5 minutes before serving. Enjoy your gluten-free meal!