| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish |
1 |
Servings |
INGREDIENTS
|
|
-Spray nonstick skillet |
| 1 |
lg |
Onion, halved & thin sliced |
| 1/2 |
md |
Green pepper, chopped* |
| 1/2 |
md |
Red pepper, chopped* |
| 1 |
cn |
Low sodium tomatoes, drained chopped |
| 1 |
c |
Frozen whole kernel corn, thawed & drained |
| 1/4 |
ts |
Dried marjoram, crumbled |
| 4 |
|
Lean pork chops, trimmed of ALL fat |
INSTRUCTIONS
Preparation :
: Quick and Easy *May use 1 green pepper, red adds color. Oven at 350
degrees. 1. 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. 2. In same skillet cook pork
chops 2 minutes on each side. Lay chops on top of vegetable mixture. 3.
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. You be the judge. I'm very careful and seldom serve
pork, but is nice for a change which won't hurt you if you serve in
moderation.
Posted to MM-Recipes Digest V3 #263
Date: Thu, 26 Sep 1996 06:56:17 -0600
From: Perry & Lauri <perryp@tcd.net>
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”