Mexicali Pork Chops

Colorful green and red bell peppers, sauteed with bright yellow corn and rich red tomatoes, make this pork chop bake a fiesta in a dish!

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 226 Calories

Ingredients

• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 onion, thinly sliced
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 1 cup whole kernel corn
• 4 thick cut butterflied pork chops

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Melt 1 tablespoon of the butter or margarine in a large skillet over medium heat. Add the onion, green bell pepper and red bell pepper and saute for 5 minutes. Add the tomatoes and corn and saute for 5 more minutes. Pour this mixture into a 9x9 inch baking dish.

Step 3

Melt the remaining butter or margarine in the same skillet over medium heat. Add the pork chops and saute for 2 minutes per side, then place the chops in the baking dish over the vegetable mixture and cover with aluminum foil.

Step 4

Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).