Mexicali Pork Chop Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 T. unsalted margarine
1 large yellow onion, halved and sliced thin
1/2 medium-size sweet green pepper, cored, seeded, and cut into 1 inch squares
1/2 medium-size sweet red pepper, cored, seeded, and cut into 1 inch squares
1 can (1 pound) low-sodium tomatoes, drained and chopped
1 cup frozen whole kernel corn, thawed and drained
1/4 tsp dried marjoram, crumbled
4 lean rib pork chops (about 1 pound), trimmed of fat
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Directions: |
Directions:1. Preheat oven to 350º. Melt margine in a heavy 10inch skillet over moderate heat. Add onion,green pepper, red pepper, and cook uncovered about 5 minutes.
Add the tomatoes, corn, and marjoram; raise heat to high and cook, uncovered, 5 minutes longer. Transfer to an ungreased shallow 1 1/2 quart casserole or 9 inch pie pan.
2. In the same skillet over moderate heat, cook the pork chops for 2 minutes on each side. Lay the chops on top of the vegetable mixture.
3. Cover with aluminum foil and bake for 12-15 minutes or until pork chops are done. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Joyce introduced this to Dad (Coleman) and this was one of his favorites! This was probably a dish Mom would make starting in the 1980's. I would come home from college and Mom would often make this for us.
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