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Ingredients
- 2 x Pork loin chops Marjoram, to taste
- 1/2 lrg Onion Pepper, to taste
- 1 1/2 c. Boiling water
- 8 ounce Stewed tomatoes, Contadina Mexican
- 2 x Beef bouillon cubes
- 1 x Rings green pepper
- 1/2 c. White rice, uncooked Jalapeno peppers, to taste
Directions
- Preheat oven to 350 degrees. Cut slices from center of onion; reserve. Dice rest of onion. Brown chops on both sides in large skillet . Remove chops from pan; lower heat. Brown diced onion in the same skillet.
- Add in water and bouillon cubes; stir till cubes are dissolved. Add in rice, diced onion, marjoram and pepper; stir well. Pour mix into a cassole dish. Place chops on rice, topping each with a slice of onion, a tomato and a pepper ring. Pour on rest of stewed tomatoes. Cover and cook 45 min or possibly till meat and rice are tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 626g | |
| Recipe makes 2 servings | |
| Calories 225 | |
| Calories from Fat 10 | 4% |
| Total Fat 1.13g | 1% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1044mg | 44% |
| Potassium 503mg | 14% |
| Total Carbs 46.36g | 12% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.22g | 3% |
| Protein 7.49g | 12% |
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