This comfort food recipe creates a cheesy bed a rice for your flavorful, oven-roasted pork chop.
850 calories; 63 g protein; 29 g fat; 420 mg sodium; 190 mg cholesterol; 14 g saturated fat; 81 g carbohydrate; 2 g fiber
Preheat the oven to 375° F.
Oil a 2-quart casserole dish and set aside.
In a large bowl, combine the rice, vegetables, cheddar, and ricotta or cottage cheese.
Transfer to the prepared casserole dish, sprinkle parmesan on top and set aside.
In a large skillet over medium-high heat, warm the oil. Add the chops and cook until browned on one side, 3 to 4 minutes.
Arrange the chops, browned side up, on top of the rice mixture and bake until the rice mixture is hot and the chops are cooked to 145° F, about 30 minutes. Let stand at room temperature for 3 minutes.
Serve the chops over the rice mixture, sprinkled with the parsley, if desired.
To change things up, make the casserole with brown rice or brown-and-wild rice blend. You can also keep things interesting by using different frozen vegetable mixtures or your own mixture of blanched or steamed vegetables; or by using different cheeses. On the side, consider a big green salad or sautéed spinach, kale, or chard.