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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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When time is tight, Joan Rose of Langley, British Columbia depends on this fast-to-fix pork chop dish flavored with marjoram. A helping of this casserole, with its bright blend of vegetables, looks beautiful over a bed of fluffy white rice, she notes. Ingredients:
1 large onion, halved and sliced |
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepper |
1 tablespoon stick margarine |
1 can (28 ounces) no-salt-added tomatoes, drained and chopped |
1 cup frozen corn, thawed |
1/2 teaspoon dried marjoram |
4 boneless pork chops (1 pound), trimmed |
hot cooked rice, optional |
Directions:
1. In a large nonstick skillet, saute onion and peppers in margarine until tender. Stir in tomatoes, corn and marjoram; mix well. Cook 5 minutes longer or until heated through. Pour vegetable mixture into an ungreased 9-in. square baking dish; set aside.
2. In the same skillet, brown pork chops for 2-3 minutes on each side. Arrange over tomato mixture. Cover and bake at 350° for 15-20 minutes or until meat juices run clear. Serve over rice if desired. Yield: 4 servings.
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