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Posted by Catherine Duncan --Previous Message--
on April 24, 2007, 10:52 pm, in reply to "Re: Pork Chop Casserole"
71.129.43.143
:
: --Previous Message--
: 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
:
: cheers Penny
:
: Thanks Penny, sounds great, will try...
:
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