Ingredients
4
4 servings
- •2 tablespoons butter
- •1 onion, thinly sliced
- •1 green bell pepper, chopped
- •1 red bell pepper, chopped
- •1 (14.5 ounce) can diced tomatoes with green chile peppers
- •1 cup whole kernel corn
- •4 thick cut butterflied pork chops
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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).
Nutritional Facts
Per 4 servings
- Calories: 226
- Carbohydrate: 17g
- Fat: 13g
- Fiber: 3g
- Protein: 13g
- Sugar: 4g
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