from 30 Day Gourmet Freezer Cooking Manual
6 pork chops
2 T. vegetable oil
1-1/2 c. water
3/4 c. uncooked long grain rice
8 oz. tomato sauce
2 T. taco seasoning mix (I used 3T. to give it more flavor.)
1 med. green pepper, chopped
1 C. (4 oz.) shredded cheddar cheese
To Pre-Bake on Cooking Day: Brown the pork chops in a large skillet with the oil. Sprinkle them with salt and pepper (optional). In a sprayed 9x13 baking dish, combine the water, rice, tomato sauce, and taco seasoning; mix well. Arrange the browned chops over the rice and top with green pepper. Cover and bake at 350° for 1 hour.
To Bake on Serving Day: Brown FRESH pork chops in the oil. Cool and place in freezer container or bag. In a separate freezer bag or container, place rice water, tomato sauce and taco seasoning. Stir well in container and seal. Seal cheese and pepper in separate bags. Label all bags and freeze.
Pre-Baked Casserole: Remove from oven and cool. Wrap dish in freezer paper, or foil, or place dish in 2-gallon freezer bag. Put shredded cheese in a small freezer bag and attach to the casserole dish. Seal, label, and freeze.
Non-Baked Meal: Tape all freezer bags together or put all in 2-gallon freezer bag.
Pre-Baked Casserole: Thaw casserole. Cover tightly with foil and bake at 350° for 15 minutes. Sprinkle cheese and return to oven uncovered for 15 minutes.
Non-Baked Meal: Thaw all bags. Pour contents of rice bag in sprayed 9x13 casserole. Arrange chops over rice. Sprinkle pepper over chops. Cover with foil and bake at 350° for 1 hour. Top with cheese and bake uncovered an additional 15 minutes.