Ingredients
1/4 cup reduced-sodium teriyaki sauce2 bone-in pork loin chops (8 ounces each and 1/2 inch thick)1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup frozen peas and carrots3/4 cup water1/2 small sweet red pepper, chopped1/3 cup uncooked long grain rice1 teaspoon dried minced onion1/8 teaspoon pepper1/4 cup shredded Mexican cheese blend
Preparation
Place teriyaki sauce in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour.
Preheat oven to 350°. In a large bowl, combine soup, peas and carrots, water, red pepper, rice, onion and pepper. Transfer to an 11x7-in. baking dish coated with cooking spray.
Drain and discard marinade. Place pork chops over rice mixture. Cover and bake 40 minutes. Uncover; sprinkle with cheese. Bake 10-20 minutes longer or until a thermometer reads 145° and cheese is melted. Let stand 5 minutes before serving.
