Recipe - Mexicali Pork Chop Casserole

Spray nonstick skillet
1 lg Onion, halved & thin cut or sliced up
One half md Green pepper, chopped*
One half md Red pepper, chopped*
1 cn Low sodium tomatoes, drained
chopped
1 cup Frozen whole kernel corn,
thawed
& drained
One fourth teaspoon Dried marjoram, crumbled
4 Lean pork chops, trimmed of
ALL fat

Preparation :
: Quick and Easy *May use 1 green pepper, red adds color. Oven at 350
degrees. 1. Saute onion and peppers and cook about 5 minutes, uncovered.
Add tomatoes, corn and marjoram, raise heat and cook uncovered 5 minutes
longer. Pour into 1 One half quart casserole. 2. In same skillet cook pork
chops 2 minutes on each side. Lay chops on top of vegetable mixture. 3.
Cover with foil and bake 1215 minutes or until chops are done. Studies say
that pork (chops, butterfly and center) are equal to chicken in fat content
if trimmed of all fat. You be the judge. I'm very careful and seldom serve
pork, but is nice for a change which won't hurt you if you serve in
moderation.
Posted to MMRecipes Digest V3 #263

Date: Thu, 26 Sep 1996 06:56:17 0600

From: Perry & Lauri perryp@tcd.net