Yield: 1 Servings
|-Spray nonstick skillet|
|1 large||Onion, halved & thin sliced|
|½ medium||Green pepper, chopped*|
|½ medium||Red pepper, chopped*|
|1 can||Low sodium tomatoes, drained chopped|
|1 cup||Frozen whole kernel corn, thawed & drained|
|¼ teaspoon||Dried marjoram, crumbled|
|4||Lean pork chops, trimmed of ALL fat|
: 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 1½ 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.