Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Mexican Pork Chops
| 4 (4 ounce) boneless pork loin cutlets |
| 1 green pepper, seeded and chopped |
| 1 onion, chopped |
| 1 (14.5 ounce) can stewed tomatoes |
| 2 cups fresh or thawed frozen corn kernels |
| ˝ cup salsa |
| 1 ˝ teaspoon dried oregano |
| ˝ teaspoon cumin |
Season pork chops with seasoned salt. Spray bottom of 10" skillet with Pam, then add 1 TBSP olive oil. Sauté 2 minutes per side, then set aside in a 3 quart casserole.
Spray with a bit more cooking spray, and then add the peppers and onion, stirring often, for about 4-5 minutes. Add the tomatoes, corn, salsa, oregano, and cumin. Cook, stirring a bit, for about 2 minutes.
Pour the corn mixture over the pork chops. Cover tightly with foil. Bake at 350 for 45 minutes, until pork is tender.
NOTE: I got this recipe from www.mealsmatter.org. I fixed mine at 9:00 am and then cooked it on 250 for three hours. Mainly because Hurricane Jeanne was here, I had power, and I figured I could get it somewhat cooked and then finish it in the microwave using the generator if needed. The meat was "fall apart" tender doing it that way. I served it with yellow rice and a salad.
If you do weight watchers, this is 5 points per serving WITHOUT the rice.