Low Fat Cooking - Pork Chop Casserole

I recently got a new set of pots and pans (quarantine time has forced me to clean out my cupboards so out with the old and in with the new).  Actually I've had this pan from Copper Chef for quite some time but just recently started using it...I LOVE IT! So it inspired me to buy an entire set! 

Copper Chef Pans QVC


Since I got the set,
I've been doing a lot more cooking (Quarantine contributed to that as well).  I don't really care for pork chops ( does anyone?) but since packs of them were buy one get one free at the grocery store, by husband decided to pick some up. The one way I do enjoy pork chops is in Pork Chop Casserole, but even then, I think I enjoy the casserole portion of it more than the pork that is in it.



  Start by browning the pork chops in a pan on the stove top.  I did not use any non stick spray or add any oils to this pan because literally nothing sticks to it ( That's one reason I love this collection). If you are using a different kind of pan you may have to use an oil. 



Add a cup of rice. Normally we use River Rice but I assume any rice will do.


Slice up a combination of red tomatoes, peppers, and onions.


Toss veggies over the pork chops and rice and add the appropriate amount of water for the amount of rice you put in (for one cup of rice it is 2 cups of water).  Add 2 (or 3) beef bouillon cubs.



These pans are awesome because  they can go right from the stove top to the oven, no problem!



Bake on 350 for about an hour and it's done. Both the veggies and the rice should be tender and it should smell amazing!

This recipe ( or variations of it were passed from my Nana to my mom and then to me. Since we all know moms have a tendency to "make stuff up"  ( or is that just my mom?) I wondered if Pork Chop Casserole was really a thing, or if it was just something my family made.  I looked it up and low and behold there were other recipes for it as well. Some of them were called Pork Chops with Garden rice, which I could understand!


I really think the rice and veggie combination is really the star of this recipe. I could seriously eat that every day! 


I really can not say enough about these pans except for GET YOU SOME!  Even clean up was a breeze. I used soap and water to clean them but really after my food came out I could have just used a paper towel to wipe down the inside. Seriously, nothing sticks!  So it's a win win - You use zero oils or fats when you fry stuff, and clean up is super easy!

The first set I got came from QVC - You can check them out here.  And the second set (pictured above) came from Amazon - you can check them out here.

Happy cooking folks! 
Is there a recipe your family makes that you or someone in your family "made up"? 
What type of pots and pans do you use? Are you due for some new ones?




16 comments:

  1. I will definitely check out the pans. I have been contemplating getting a new set. Jason and I have bits and pieces...and it has worked but we need one or two pieces and I’ve been going back and forth with a full set or buying more single pieces.

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    1. These are great! you can buy a set but they also have other pieces you can add to them later.

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  2. I switched to almost exclusively cast iron quite a few years ago -- you never have to replace them at all! And it's a workout, too, because they're heavy!

    But my husband still uses regular pans -- copper is great! I'll check them out.

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  3. My mom was not very crafty in the kitchen, but she did make a mean Tuna & Noodles casserole LOL I'm kind of in the market for a new set of pans. We got a new set a couple years ago. They're non-stick, but are shaped so weird that they're awkward to store and handle (for straining pasta, etc.).

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    1. Haha, my mom made Tune and Noodles casserole and I think I was the only person who liked it!

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  4. We got a great set of pans for our wedding in 2002 and we're getting tons of use out of them now - LOL. These look great and your recipe does, too! We've been doing some enchilada casseroles and I made tuna noodle casserole this week - comfort food!

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    1. Yes, I think we've all been eating comfort foods lately! Your casseroles sound good.

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  5. My grandmother made a similar recipe using canned tomatoes and it was my dad's absolute favorite. Might have to put it on the menu for next week. Of course, no one can make it like grandma did! Her pork and rice and her bread were unequaled. But let's not mention her mac & cheese or her potato soup.

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    1. I've actually used can tomatoes in the recipe once and it came out great!

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  6. Nice! And it sounds like it's a pretty easy recipe too. I love my non stick pans, and it's so convenient that you can use them in the oven as well as on the stove top. That definitely makes things easier. I'm always a fan of less dishes to clean :)

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    1. Yes and even the clean up with these is super quick! Can you tell I really like them?

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  7. I need some pans that can go from the stovetop to the oven. Thanks for the info. I cook a lot (especially now!) and I am definitely lacking some sizes of versatile pans.

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    1. I've noticed these come in various sizes and depending on where you buy them, they come in round or square.

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  8. The rice portion really is my favorite.

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  9. This sounds like a great recipe!!!! Pinning it for next weeks meals (I plan one week ahead). Yum.

    bosbodaciousblog.blogspot.ca

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