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Mexicali Pork Chop Casserole

Spray nonstick skillet
1 lg Onion, halved & thin sliced
1/2 md Green pepper, chopped*
1/2 md Red pepper, chopped*
1 cn Low sodium tomatoes, drained chopped
1 c Frozen whole kernel corn, thawed & drained
1/4 ts Dried marjoram, crumbled
4 Lean pork chops, trimmed of ALL fat

*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 1 1/2 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.

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