Recipe: Mexicali Pork Chop Casserole

Mexicali Pork Chop Casserole

1 tablespoon unsalted margarine
1 large yellow onion, halved and sliced thin
1/2 medium-size sweet green pepper, cored, seeded, and cut into 1-inch squares
1/2 medium-size sweet red pepper, cored, seeded, and cut into 1-inch squares
1 can (1 pound) low-sodium tomatoes, drained and chopped
1/4 teaspoon dried marjoram, crumbled
4 lean rib pork chops (about 1 pound), trimmed of fat

Preheat the oven to 350 F. Melt the margarine in a heavy 10-inch skillet over moderate heat; add the onion, green pepper, and red pepper and cook, uncovered, about 5 minutes. Add the tomatoes, corn, and marjoram; raise the heat to high and cook, uncovered 5 minutes longer. Transfer to an ungreased shallow 1-1/2-quart casserole or 9-inch pie pan. In the same skillet over moderate heat, cook the pork chops for 2 minutes on each side. Lay the chops on the vegetable mixture. Cover with aluminum foil and bake for 12 to 15 minutes or until the pork chops are done.