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Mexicali Pork Chop Casserole Recipe

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This recipe for Mexicali Pork Chop Casserole, by , is from BurBur's Legacy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joyce's recipe

Category:
Category:

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

Directions:
Directions:
1. Preheat oven to 350. 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.

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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