Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mexicali Pork Chops And Rice
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 boneless pork loin chops (1/2-inch thick)
1 envelope (1 1/4 ounce size) taco seasoning mix, divided
1 tablespoon vegetable oil
3/4 cup uncooked quick rice
1 1/2 cup water
1 can (8 ounce size) tomato sauce
1 medium green bell pepper, chopped
1 cup shredded cheddar cheese
directions
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 350 degrees 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.
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