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Mexican Pork Chop Casserole

1 lg. onion, halved & thin sliced
1/2 med. green pepper, chopped
1/2 med. red pepper, chopped*
1 can low sodium tomatoes, drained & chopped
1 c. frozen whole kernel corn, thawed & drained
1/4 tsp. dried marjoram, crumbled
4 lean pork chops

May use 1 green pepper, red adds color. Oven at 350 degrees. 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 1/2 quart casserole. In same skillet cook pork chops 2 minutes on each side. Lay chops on top of vegetable mixture. Cover with foil and bake 12-15 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.

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