MEXICALI PORK CHOPS
6 (1/2-inch thick) boneless pork loin chops
1 (1 1/4 oz.) envelope taco seasoning mix, divided
1 T. vegetable oil
3/4 C. uncooked quick rice
1 1/2 C. water
1 (8 oz.) can tomato sauce
1 medium-size green bell pepper, chopped
1 C. (4 oz.) 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 350Â°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.
Yields 4 to 6 servings.