As we come into the spring, and we want to take advantage of the daylight to work a bit in the garden, or just plain sit outside, this dinner can be prepared a day ahead and slipped into the oven when you come home from work. Add a fruit salad, and this healthy meal is also an easy, delicious dinner. Welcome Home!!
Pork Chop Towers
Serving Size : 6
2 1/2 pounds pork chops -- boneless
1 Tablespoon marjoram
1 small red onion -- thinly sliced
20 ounces diced tomatoes with spices -- undrained
2 large bell peppers
1 cup carrot -- cut in 1/2 inch dice
1 cup instant brown rice
12 kalamata olives -- pitted and chopped
1. Preheat oven to 350F.
2. Rinse pork chops and pat dry. Place in one layer in a baking dish. Sprinkle chops with marjoram.
3. Layer thinly sliced onions on top of each pork chop. Dice remaining onion, if any, and place in a large bowl.
4. Slice the bottom and top from each bell pepper; remove seeds and large veins. Cut into 1 inch rings. Place one on each chop. Dice remaining bell pepper, and add to the large bowl.
5. Add one tablespoon carrots into each pepper ring. Add remaining carrots to the large bowl. Add two tablespoons of raw rice to each pepper ring.
6. Pour tomatoes with their liquid into the large bowl of vegetables. Stir coarsely chopped kalamata olives into tomato sauce. Spoon tomato mixture on top of each chop. Spoon liquid from the bowl into each ring to cook the rice. Stir in additional rice (if any) and pour the remainder of the tomato sauce into the baking dish.
7. Bake for 30-35 minutes.
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Per Serving : 423 Calories; 21g Fat (44.7% calories from fat); 32g Protein; 26g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 210mg Sodium.
**For more on the knife segment click on the video link.
Chef Karel Anne Tieszen
In Your Own Kitchen: Reality Cooking at Home