Mexicali Pork Chops
Description
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!
Ingredients
•
2 tablespoons butter
•
1 onion, thinly sliced
•
1 green bell pepper, chopped
•
1 red bell pepper, chopped
•
1 (14 1/2 ounce) can diced tomatoes with green chile peppers
•
1 cup whole kernel corn
•
4 thick cut butterflied pork chops
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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).