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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees F. | 2. Spray 2 Qt casserole with cooking spray: set aside. | 3. Sprinkle chops with salt and pepper and then dredge in flour, shaking off excess. | 4. Heat oil 1 minute in large heavy skillet over moderately high heat. | 5. Add chops and brown 3-5 minutes on each side. | 6. Transfer chops to casserole. | 7. Top each with green pepper ring, then onion slice, then mound of par-boiled rice, dividing full amount equally. | 8. Pour tomatoes into casserole around chops so as not to disturb the rice. | 9. Cover snugly with foil and bake until chops show no signs of pink in center, about 1 hour, and serve. | 10. Note: Drain rice well after it's par-boiled. | 11. Also, if casserole seems dry at halftime, add a little water. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin chop	4		cut	1613.8703	0.0	359.0408	9.0667
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
green bell pepper	4			1613.8703	0.0	359.0408	9.0667
yellow onion	4	slices		-	-	-	-
grain rice	2/3	cup	par-boiled salted drained	1613.8703	0.0	359.0408	9.0667
tomato	1 1/2	cups	canned crushed	62.1	13.77	3.24	0.54

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.