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Posted by penny --Previous Message-- cheers Penny
on April 24, 2007, 8:06 am, in reply to "Pork Chop Casserole"
212.84.102.99
: My mother used to make a delicious dinner with Pork
: chops on top of a Mixture of corn, I think it had
: celery seeds, but cannot remember the rest.
:
: She would quickly brown the Chops then place them over
: a corn mixture in a casserole and bake for about 30
: minutes...
:
: Any one know about this?
:
hope this one will do.
MEXICALI PORK CHOP CASSEROLE
1 tbsp. unsalted margarine
1 large onion, halved and sliced thin
1/2 med. size green pepper, cut into 1" squares
1/2 med. sweet red pepper, cut into 1" squares
1 can (16 oz.) 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 one pound), trimmed of fat.
Preheat oven to 350. Melt the margarine in a heavy 10" skillet over moderate heat; add the onion, and green and red peppers anc cook uncovered, about 5 mins.
Add the tomatoes, corn and marjoram, raise the heat to high and cook uncovered, 5 mins. longer. Transfer to an ungreased shallow 1 1/2 quart casserole or 9" pie pan.
In the same skillet over moderate heat, cook the pork chops for two mins. on each side. Lay the chops on top of the vegetable mixture. Cover with foil and bake for 12-15 mins. or until the chops are done, Serves 4
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