Spicy Spanish Pork Chops And Rice Casserole - cooking recipe

Ingredients

4 -6 pork chops (I used 4 big Costco bone-in chops)
1/2 cup orzo pasta
3/4 cup rice
4 tablespoons butter, divided
1 (10 ounce) can rotel
1 (10 ounce) can beef consomme
1 cup v 8 juice
salt & pepper
1 tablespoon Worcestershire sauce
1 teaspoon Kitchen Bouquet
1 tablespoon mustard
1 teaspoon cumin
1 tablespoon chili powder
1 teaspoon salt
1 dash Tabasco sauce
1 small onion, very thinly sliced
1 jalapeno pepper, chopped

Preparation

Preheat oven to 350.
Sprinkle salt and pepper on pork chops.
Brown pork chops in 2 tbl of the butter in a sautee pan.
Remove pork chops from pan and set aside.
Add remaining 2 tbl of butter to pan.
Add orzo and sautee until slightly browned.
Add rice to pan, stir and remove from heat.
Pour rice on the bottom of a lightly greased 13x9 baking dish.
Place pork chops on top of rice.
Scatter sliced onions and peppers over the pork chops.
Combine remaining ingredients in a bowl and pour over pork chops.
Cover baking dish with foil.
Bake for 50-60 minutes until rice is done.