Mexican Pork Chops
Recipe from www.mealsmatter.org
Serving Size : 4
Categories : casserole ethnic meat
Amount Measure Ingredient -- Preparation Method
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16 ounces pork loin chops -- boneless, 4 chops
1 green bell pepper -- chopped
1 onion -- chopped
14 1/2 ounces stewed tomatoes -- canned
2 cups corn kernels -- fresh or thawed frozen
1/2 cup salsa
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
Preheat oven to 350 F
Spray a large nonstick skillet with cooking spray. Add the pork and brown 2
minutes on each side; transfer to a 3 quart casserole.
Spray the same skillet with more cooking spray. Add the pepper and onion;
cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes,
corn, salsa, oregano and cumin; cook, stirring as needed until heated
through, about 2 minutes.
Pour the corn mixture evenly over the pork. Bake, covered, until the pork is
tender, about 45 minutes.
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Per Serving: 221 Calories; 5g Fat ; 5g Dietary Fiber
Serving Ideas : Rice is an excellent side dish. Spoon the vegetables over
the rice.
NOTES : 3.8 points per serving
I cooked a double recipe in a 13" x 9" baking dish, but it was really
full.
