In search of pork chop recipe

My mom used to make this wonderful pork chop recipe many, many years ago that had the following ingredients: pork chops, bell peppers, and tomatoes. I apologize that I am not able to remember any additional ingredients. It’s probably been 15 years or more since I have had this dish.

Do you remember if it had rice in it ?

I can’t remember if rice was in the dish, or if the rice was used as a side dish. I do know that rice was served with the meal. The meal may have also had onions in it. Don't quote me on that, because I may be wrong. I do remember that the sliced green bell peppers were on top of the of the pork chop mixture. It was the first thing that I remembered about the meal.

Do you have the red and white Better Homes and Gardens cookbook. I make a Pork Chop and Spanish Rice skillet recipe from there. It has instructions to put sliced green peppers on top. I always chop them up and put them right in with the rice, onions, tomatoes, and spices. I don't have it copied from the book or I would post it for you. Does that sound familiar?

There is also one that has the rice on the bottom of the dish - then the pork chops, tomatoes, green pepper - and I think an onion are layered on top.    I can't remember what was poured over it but it was a popular recipe and - I think - featured in some product advertisements.   It was baked in the oven then.   Also - I think the pork chops might have been browned slightly before layering.

I may have it someplace - but not in any of my "organized" recipe files - LOL!

• 4 to 6 shoulder pork chops
• 2 tablespoons chopped onions
• 1 green bell pepper, sliced in rings
• 1 can (14.5 ounces) diced tomatoes with juice
• 1 teaspoon salt
• 1/4 teaspoon pepper
• hot cooked rice

I think TltMN's recipe is probably the one you want but I also found this one.

 Tria

Mexicali Pork Chops & Rice
Yields 4 servings.

4 (1/2-inch thick) boneless pork loin chops
1 (1 1/4 ounce) envelope taco seasoning mix, divided
1 tablespoon vegetable oil
3/4 cup uncooked quick rice
1 1/2 cups water
1 (8 ounce) can tomato sauce

1 medium-size green bell pepper, chopped
1 cup (4 ounce) shredded Cheddar cheese

Coat pork chops with half of taco seasoning mix, reserving remaining seasoning mix. Brown pork chops in hot oil in a large skillet.
Stir together reserved taco seasoning mix, rice, water and tomato sauce. Arrange pork chops over rice; sprinkle with green pepper.
Bake, covered, at 350 degrees F for 30 to 45 minutes or until done.
Remove from oven; uncover, and sprinkle with cheese. Bake 5 more minutes or until cheese melts.

Ok. I found it! Hope this formats properly. I have been having trouble with that since I got this computer.

PORK CHOP SPANISH RICE

Here's a recipe from an Eastern Star cookbook that was my mom's. It is similar to one of the above recipes.The cookbook was purchased in the 1960's.

Rice and Chops

6 lean pork chops

salted flour

cooking oil

6 large onion slices

6 green pepper slices

1 c. uncooked rice

1 t. salt

1 can stewed tomatoes -recipe does not state the size-I assume about 15 oz

Roll chops in flour, brown quickly in oil. Place in a large casserole. Place slices on onion and then a slice of pepper on each chop. Top with rice and sprinkle with salt. Pour tomatoes over all, add water to cover. Bake. covered, at 325 for 1 hour.

My mom used to make this and serve with white rice on the side...the house would smell wonderful.  I think she would use the same sauce with beef round steak too.  Enjoy! 

Zippy Pork Chops

• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 tablespoons vegetable oil, divided
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (4 ounces) chopped green chilies
• 2 teaspoons salt, divided
• 3 tablespoons all-purpose flour
• Dash pepper
• 2 pounds boneless pork chops(1/2 inch thick)

Directions:

In a saucepan, saute onion and garlic in 2 tablespoons of oil. Add tomatoes, chilies and 1 teaspoon salt. Simmer, uncovered, for 20-25 minutes or until slightly thickened.
    Meanwhile, in a shallow bowl, combine flour, pepper and remaining salt. Cut steak into serving-size pieces; dredge in flour mixture. In a skillet, brown pork chops on both sides in remaining oil. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. Set aside half of the tomato mixture; pour remaining mixture over chops. Cover and bake at 325° for 2 hours or until meat is tender. Heat reserved tomato mixture and serve with steak.